Duck Jalfrezi

The other day, we had a bit of a craving for duck (my mom’s all-time favourite food), but as we stood in the meat department, we saw that the duck breast was $15.99 for two, and the whole frozen ducks were $3.49/lb ($16-17 for the whole duck). Suffice to say, the decision was easy, and there are many duck recipes forthcoming.

Since we spent some time butchering the duck (Youtube is your best friend for this endeavor if you buy a whole bird), we wanted a quick and easy meal to start us off. So, we decided to go with a nice spicy Indian dish to complement the natural sweetness of the duck meat. For this one, we used a combination of thigh and leg meat that we cut off the bone and removed the skin from.

Time: 30 Minutes


  • Cubed Duck Meat (we used leg meat)
  • Roma (Plum) Tomatoes
  • Onion
  • Hot green peppers
  • Butter
  • Fresh Ginger
  • Garlic
  • Garam Masala. We used a blend of turmeric, cumin, onion powder, cloves, and paprika…close enough!


  • Begin by cubing your meat, and putting it in a plastic bag with your Garam Masala. Then, massage the meat until it is coated with your seasoning, and set it aside.
  • Prep your veggies:
    • Dice half of your onion…slice the other half into wedges.
    • Dice your tomatoes
    • Dice your hot peppers. Depending on how hot you want your meal, remove some or all of the seeds.
    • Peel and slice your garlic
    • Peel and slice your ginger
  • Heat some butter in a pan, and then add your diced onions and hot peppers. Sautee until they soften a bit, and your onions become opaque.
  • Add your tomatoes, garlic, and ginger, and satuee until the tomatoes begin to break down. Add more butter or some oil as needed. During this step, add some ground cumin and cloves to the veggie pan.
  • When your tomatoes have broken down a bit, and your veggies are becoming more of a paste, put them into a food processor, and puree.
  • Using the same pan as you used for your veggies, melt some more butter, and add your onion wedges to the pan (along with seeded peppers if you like).
  • When the onions become opaque, add in your seasoned duck meat, and brown on all sides.
  • Pour back in your pureed tomato and veggie sauce, and let everything cook together until the duck is done. If your sauce is too thick, add some water or vinegar…or coconut milk if you want to make it really funky.
  • When your duck is cooked, and your sauce has darkened nicely, you’re good to go.
  • Plate, devour, and enjoy!

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