The most common choice of protein is typically chicken. However, ducks are a tastier and more flavourful alternative, although its meat is more fatty. In addition, duck meat is closer to red meat and is, therefore, best consumed in moderation. It is an excellent source of iron too.
Duck meat isn’t widely consumed in most parts of India. It is, however, fairly common in the Northeastern states. The French are quite fond of it, especially foie gras, paired with red wine. In recent times though, foie gras has been banned by some 16 countries on account of unethical practices.
Meanwhile, this recipe is a simple one, does not conflict with any ethics, and can be an easy first attempt at cooking duck. It does demand a fair bit of patience but the results will delight both cook and consumer.
For the marinade
Duck – 500 gm
Onion – 1; medium sized and chopped
Turmeric – 1/2 tsp
Kashmiri mirch – 1/2 tsp
Meat masala – 1 tsp
For the actual cooking
Mustard oil – 2 tbsp
Onions – 2 medium; chopped
Ginger garlic paste – 1 tbsp
Dried red chillies – 2-3 pcs
Coarse ground black pepper – 1/2 tsp
Baby potatoes – 7 to 8 pcs; whole
- Marinate the duck in one chopped onion, turmeric, kashmiri mirch and meat masala. Keep aside for 30-40 minutes.
- Heat mustard oil in a pan and add a couple of dried red chillies.
- Then add two chopped onions.
- Add ginger and garlic paste and fry it well.
- Add salt at this point.
- Once the onions are fried properly and the raw smell of ginger garlic is gone, add the marinated duck and mix well.
- Slow cook on low heat for about 20 minutes. Stir occasionally.
- Add the crushed black pepper and baby potatoes and let it cook for another 15 minutes. (I used a knife to check if the meat was fully cooked).
- It does take a bit of time since the meat is tougher than chicken. And the duck changes colour; it becomes very dark.
- Allow it about 15 minutes of standing time before serving.
Good luck with your duck dry fry attempt. I am certain you will do yourself proud.