Duck Madras
Alfred Prasad serves up his spin on a duck Madras recipe. As he notes in his guide to classic takeaway curry dishes, you will not find a 'Madras' anywhere in India (it's very much a British-Indian creation), so he created this curry dish using flavours of Madras and wider Tamil Nadu.
Ingredients
Roasted ground spices
- cassia, one 5cm (2 inch) piece
- 1 tsp black peppercorns
- 1 green cardamom pod , seeds only
- 1/2 star anise
- 2 cloves
- 2 tbsp of coriander seeds
- 1 tsp cumin seeds
Duck madras
- 4 duck legs , boned and diced
- 3 sprigs of curry leaves
- 2 medium onions , finely chopped
- 1 tbsp of ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground fennel seeds
- 800g of tinned chopped tomatoes
- 60ml of vegetable oil
- salt
Equipment
- Spice grinder
Method
1
To begin, prepare the roasted ground spices. In a large non-stick or sauté pan, roast the spices (starting with the larger ones and adding the cumin halfway through roasting) over a medium heat, stirring constantly for about 5 minutes. Transfer to a plate and set aside to cool before grinding into a powder
- 1/2 star anise
- cassia, one 5cm (2 inch) piece
- 1 tsp black peppercorns
- 1 green cardamom pod , seeds only
- 2 cloves
- 2 tbsp of coriander seeds
- 1 tsp cumin seeds
2
Heat the vegetable oil in a large saucepan and flash-fry a few of the curry leaves. Remove with a slotted spoon and set aside for garnish
- 60ml of vegetable oil
- 1 sprig of curry leaves
3
Add the chopped onions to the same oil and sauté until lightly browned. Add the remaining curry leaves, followed by the ginger-garlic paste, ground fennel seeds, turmeric, chilli powder, ground cumin and ground coriander. Sauté for a further minute
- 1 tbsp of ginger-garlic paste
- 2 medium onions , finely chopped
- 1/2 tsp ground fennel seeds
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 sprigs of curry leaves
4
Add the duck meat and stir well over a high heat for 5 minutes. Reduce the heat to low, cover with a lid and simmer for 20 minutes
- 4 duck legs , boned and diced
5
Uncover the pan, stir well and add some salt and 1 tbsp of the roasted ground spices (adding more to taste if required). Stir in the tomatoes
- 800g of tinned chopped tomatoes
6
Cover again and simmer for a further 30 minutes, or a little longer, until the meat is tender (if using duck breast, the cooking time is significantly reduced). Check the seasoning and serve sprinkled with a pinch or two of the roasted spices and fried curry leaves
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Duck Madras
