Making duck rogan josh is easier than you think

Having duck instead of typical proteins provides a great twist on this Indian take-out classic.
Aaron McLean

Having duck instead of typical proteins provides a great twist on this Indian take-out classic.

Having duck instead of typical proteins provides a great twist on this Indian take-out classic.

Duck legs are easy to use but if you have a wild duck, you could cut it into portions and use instead. If you wanted this dish to serve more people, you could take the meat off the bones and add it back to the curry.

DUCK ROGAN JOSH
Serves 6
Preparation 15 minutes
Cooking 2 hours

READ MORE:
Recipe: Duck, potatoes & green olives 
Recipe: Duck & vegetable lasagne

 

6 duck legs
3 tablespoons coconut or sunflower oil 
1 green chilli, sliced
10 cloves
6 cardamom pods
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 tablespoon desiccated coconut
70g blanched almonds
3 cloves garlic, chopped
3cm piece fresh ginger, peeled, chopped
1 tablespoon green peppercorns in brine, drained
2 teaspoons chopped fresh turmeric, or ½ teaspoon ground turmeric
¼ teaspoon nutmeg
400g can whole peeled tomatoes, drained (reserve the liquid), chopped
2 onions, chopped
3 tablespoons thick Greek yoghurt

Cut off any excess skin and fat from the duck legs, cut it into strips and set aside. 

Heat a large, heavy-bottomed casserole over medium heat, add the strips and cook to render the fat and crisp the skin. Remove the skin, drain on paper towels until cool and reserve in an airtight container. Take the fat off the heat, pour off and reserve for the potato curry. 

In the same pan, brown the duck legs for about 5 minutes on the skin side to render the fat and brown the skin. Turn over and brown on the other side then remove and set aside. 

Add the green chilli, cloves and cardamom to the fat rendered in the pan and cook for about a minute, then scoop the spices out and transfer to a blender. 

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In a separate small pan over medium heat, dry fry the cumin, coriander, coconut and 50g of the almonds for 5 minutes, stirring, until browned and fragrant.

Add to the blender along with the garlic, ginger, peppercorns, turmeric, nutmeg and the tomato liquid. Blend to a paste.

Reheat the duck fat over medium heat, add the onions and fry for 5 minutes then add the spice paste from the blender and cook, stirring, for another 5 minutes, gradually stirring in the yoghurt. 

Add the chopped tomatoes and cook for a few more minutes then return the the duck legs to the pan and add enough water to just cover them. Season well with salt. 

Bring to a simmer, cover, lower the heat to very low and gently cook for 1½ half hours. 

Toast then chop the remaining almonds. Serve the rogan josh scattered with these and the reserved duck crackling.

WINE MATCH An inky, lush syrah. Try the Villa Maria Cellar Selection Syrah 2014.

 - Cuisine

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