Sunday, December 23, 2012,8:35 PM by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Reserve 1 tablespoon of drained fat. Heat the drained fat in a pan; cook onion for about a minute.
  • Add ground coriander, ginger, turmeric, cardamom and paprika; cook, stirring for 2 more minutes or until spices become fragrant. Stir in tamarind juice with the stock.
  • Return duck to pan, bring to boil; cook, uncovered for about half an hour on low flame or until duck turns tender.
  • Combine the water and flour in small bowl; stir into duck mixture.
  • Stir over medium heat until sauce boils and thickens. Stir fresh coriander just before serving.


  • 3 kgs duck, cut into serving-sized pieces. Cook until browned both sides and drained
  • 250 grams brown onion, finely chopped
  • 500 ml chicken stock  
  • 2 tablespoons water
  • 2 tablespoons ground coriander
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cardamom
  • ½ teaspoon paprika
  • 2 tablespoons tamarind juice
  • 1 tablespoon corn flour
  • Salt, to taste
  • 2 tablespoons chopped fresh coriander

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