Duck Curry in Garam Masala (Fiji Style)

Duck curry is a serious delicacy in Fiji and tastes amazing when cooked over a wood-fired stove. The curry is cooked in whole spices such as cinnamon, cloves, cardamom, star anise, mustard seeds, cumin seeds as well as powered spices including garam masala and turmeric. Garlic, ginger, chillies, and tamarind are essential in this recipe. Generally, fresh free-range duck is best. I used a frozen duck which works equally well and cooks faster too.

You can tone down or wind up the spice (masala) and chillies to suit your taste. It also tastes delicious when served with rice and dhal.

Ingredients:

1 whole duck, frozen (Woolworths)

3 tbsp oil (I used rice bran oil)

1 tsp mustard seeds

3 cinnamon sticks

1 tsp cumin seeds

6 whole cloves

6 whole cardamon

1stalk curry leaves (optional)

1 medium brown onion, diced

2 tomatoes, diced

2 tbsp garam masala

2 tsp turmeric

5 - 10 cloves garlic, crushed

salt to taste

2cm x 2cm fresh ginger, crushed

5 green chillies, minced

2cmx2cmx1cm piece tamarind - soak in 1/4 cup water

1/4 cup fresh coriander leaves

Procedure:

1. Defrost and chop duck into curry sized pieces.

2. In a large pot (I use a 30cm wide aluminum pot or you can use a non-stick pot), heat the oil over medium heat.

3. Add the whole spices. Fry until the mustard seeds pop or until fragrant.

4. Add the diced onion, tomatoes, and curry leaves and cook till onion has browned.

5. In a small bowl mix together garlic, ginger, chillies, masala and turmeric. Make a paste in 1 cup of water.

6. Add the masala mixture to the pan. Cover and fry on medium to low heat, stirring occasionally until oil separates from the mixture. Cook the spice mix over low to medium heat for at least 5 minutes to release the spice flavors into the oil.

7. Add in the duck and season with salt.

8. Stir well and cook on medium to high heat for 30 minutes or until the fat has rendered. 9. Reduce heat and add a little water if required, and cook covered until the meat is tender. At this stage of cooking, a lot of water may be released from the meat. Continue to cook until the water evaporates and the oil starts to separate from the meat. Continue stirring and cooking. This step is essential to develp the flavours in the curry. The spice will turn a rich dark colour and meat will be tender.

10. The soaked tamarind would have softened. Squeeze and strain the pulp into the curry. For a masala gravy, add in 1 cup of hot water and let simmer until the gravy thickens

11. Taste and adjust any seasoning (salt or chilli) if required. Turn heat off. Add in the chopped coriander leaves and stir through.

12. Serve with dhal and rice or with roti and some tamarind or tomato chutney.

Notes:

1.For a more intense flavour, you can add 3 cloves of crushed garlic and 1 inch of crushed ginger, at step 10, when adding in the tamrind juice.

2. Slice green chillies lengthwise and add at the end of the cooking process.