Indian-style Duck Curry with Bamboo Shoots and Spices

Ingredients

In this Indian adaptation of the original Chinese dish, the duck is transformed into a flavorful curry by incorporating traditional Indian spices and cooking techniques. The addition of bamboo shoots adds a unique texture and freshness to the dish, while the smoky ham enhances the depth of flavors. The Chinese stewing method is replaced with slow-cooking the duck in a fragrant blend of Indian spices, resulting in a rich and aromatic curry. We alse have the original recipe for Old Duck Stewed with Bamboo Root & Ham, so you can check it out.

• 1 whole duck, cut into pieces (about 2 kg / 4.4 lbs) 1 whole duck, cut into pieces (about 2 kg / 4.4 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 100 grams smoked ham, diced 100 grams smoked ham, diced
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies to the pot. Sauté for a minute until fragrant.
3. 3.
   Add the turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala to the pot. Stir well to coat the onions and spices evenly.
4. 4.
   Add the duck pieces to the pot and cook until they are browned on all sides.
5. 5.
   Stir in the sliced bamboo shoots and diced smoked ham. Cook for another 2 minutes.
6. 6.
   Pour in the coconut milk and season with salt to taste. Stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the duck is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Duck — Ensure the duck is cut into pieces of similar size to ensure even cooking.
• Bamboo shoots — If using canned bamboo shoots, rinse them thoroughly before adding to the curry to remove any excess brine.
• Smoked ham — Opt for a good quality smoked ham to enhance the flavor of the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Adjust the cooking time based on the tenderness of the duck meat. If needed, cook for an additional 30 minutes until the meat is tender.
• Serve the curry with steamed basmati rice or naan bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add vegetables like bell peppers or carrots to the curry for added color and nutrition.

Serving advice

Serve the Indian-style Duck Curry with Bamboo Shoots and Spices hot, garnished with fresh cilantro leaves. Accompany it with steamed basmati rice or naan bread for a satisfying and flavorful meal.

Presentation advice

Present the Duck Curry in a deep serving dish, allowing the vibrant colors of the curry to shine through. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness and visual appeal.