@rebeccajanesingh: Quick version of Fiji style duck curry. Ingredients 4 Duck Breasts with Skin On 1 Brown Onion Sliced 5 Cloves Garlic Pounded 5-10 Curry Leaves Fresh or Dried 1 Teaspoon Cumin Seeds 1 Teaspoon Mustard Seeds 1/4 Teaspoon Fenugreek Seeds 4 Green Cardamom Pods Red Chillis to Taste 1 Teaspoon Turmeric Powder 1 Teaspoon Garam Masala 1 Tablespoon Meat Masala 1/2 Teaspoon Ground Cardamom Salt Reduced Chicken Stock Cube Salt to Taste Water as Needed Corriander to Finish Method Remove skin from duck breasts & dice breast meat. Render down duck skin in hot pan, remove skin from pan, add in curry leaves, allow them to sizzle then add in cumin, mustard & fenugreek seeds along with green cardamom pods. Sauté for a minute til fragrant then add onions allow onions to soften then add in garlic, cook garlic until raw smell has dissipated. Then add in chill, fry til fragrant. Then add in turmeric, garam masala & meat masala as well as chicken stock cube. Sauté til spices are fragrant then add in your duck meat. Allow duck meat to brown on all sides then add in salt, and boiling water. Just enough to cover the meat. Cover with a lid and simmer on low for 45mins. Taking the lid off for the last 5-10 minutes to allow the sauce to thicken. Finish with fresh coriander (or frozen) mix in and serve with rice or roti. Store in an airtight container for up to 3 days or freeze for up to 3 months #fijistyle #duckcurry #fiji #fijistylecooking #curryrecipe

Rebecca Jane Singh

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Region: AU

Thursday 21 August 2025 05:37:07 GMT