This lovely duck curry is perfect for the slow cooker and works really well if you start it in the morning before work. It will be ready waiting for you when you get home. Serve with rice.
16 people made this
4 duck breasts
2 tablespoons vegetable oil
1 1/2 onions, finely chopped
3 cloves garlic, chopped
6cm piece root ginger, finely chopped
2 carrots, peeled and chopped
1 red chilli, seeded and finely chopped
2 tablespoons tomato purée
300ml vegetable stock
1 (400g) tin chopped tomatoes
2 tablespoons garam masala
2 teaspoons ground turmeric
1 teaspoon cayenne pepper
salt and pepper, to taste
chopped fresh coriander, to garnish
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Method Prep:15min › Cook:8hr › Ready in:8hr15min
Preheat the slow cooker to an auto or low setting.
Heat a large heavy bottomed frying pan over a high heat. Score the skin of the duck breasts with a knife at 2cm intervals. Add the duck breasts to the hot frying pan, skin side down and cook for 6 to 8 minutes until the skin has turned golden brown. Flip over and cook the other side for 2 minutes. Remove and set aside.
Add the oil to the frying pan and add the onions and garlic, cook for a few minutes until soft. Stir in the ginger, carrots, chilli and tomato purée and cook and stir for a further 5 minutes. Add the stock and tomatoes and bring to a simmer. Add all of the spices and seasoning. Remove from the heat and transfer to the slow cooker. Add the duck breasts.
Cook on auto or low setting for 7 to 8 hours. Prior to serving, remove the duck and shred the meat, add back into the curry for the last 10 minutes.