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Indian Duck Breast Curry | Tender & Flavourful in 25 Min
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25 min
Quick
Gurkerl Küche
Zart rosa gebratene Entenbrust mit knuspriger Haut, gebettet auf einer herrlich cremigen, aromatisch gewürzten Tomaten-Kokos-Currysauce. Serviert mit duftendem Basmatireis und frischem Koriander – ein echter indischer Hochgenuss für den Feierabend in nur 25 Minuten.
Preparation method
Preparation & rice
Rinse the basmati rice thoroughly in a sieve until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, cover, and let simmer over low heat for about 12 minutes until cooked. Finely chop the onion, garlic, and ginger.
Duck breast & curry
Score the skin of the duck breast in a diamond pattern without cutting into the meat, and rub lightly with some salt. Place the duck breast skin-side down in a cold pan without extra fat and fry over medium heat for about 6–7 minutes until crispy and the fat renders out. Then flip, fry for another 2 minutes, and let rest in the preheated oven at 100 °C top/bottom heat for about 8–10 minutes until pink.
Pour off the excess duck fat from the pan, leaving 1 tbsp (or heat the vegetable oil). Sauté the chopped onion, garlic, and ginger until translucent. Add the garam masala, ground cumin, and turmeric powder and toast for about 1 minute until wonderfully fragrant.
Chef's tip
For an extra crispy skin, always place the duck breast in a cold pan – this allows the fat to render slowly and the skin becomes wonderfully crisp.
After resting briefly in the oven, let the duck breast rest on a board for another 2 minutes before slicing so the juices are retained.
45 min
Quick
