Find exotic but easy duck curry recipes for something different on curry night. We have loads of delicious recipes for Thai duck curry, Indian duck curry and more.
Fab spicy, sour and sweet duck curry. This is a recipe I am rather proud of. One of my favourite Thai restaurants in Australia made a fab duck curry and when I moved to the UK I really wanted to reproduce it. After several attempts and failures I think I have now got this right. It was a great challenge trying to 'guess the ingredients'. Hope you like it.
One of the courtly dishes of the Mughals, do-piaza combines onions and tomatoes with Eastern spices as a foil for rich duck. Try serving with plain boiled long-grain rice or Chilli Chapattis (on website).
The spiciness of the garlic, chillies, lemon grass, and coriander is balanced by rich coconut milk and roast duck. This is a quick way to get dinner on the table, if you have a roast duck to hand. It only takes 15 minutes to prepare and another 15 to cook.
This recipe is Laos-inspired. This dish takes little effort, but is guaranteed to wow your guests. Serve it on its own or with a green salad. You can also substitute chicken for the duck.
This is a wonderful all-in-one dish. The spiciness comes from the green curry paste, which is lightly tamed by the creamy coconut milk. You could also serve the curry over rice, instead of mixing it in with noodles.
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.
This red duck curry is flavourful and colourful with succulent duck breast and a creamy coconut sauce. This recipe is great for feeding a crowd and I recommend serving with some rice on the side.
A proper vindaloo made from scratch with duck marinated to utter deliciousness! If liked, add some peeled potato pieces to the mixture for the final simmer.
Made with already roasted duck, this curry is full of flavour and ready in mere minutes. Plan ahead and roast the duck beforehand to get a head-start on dinner; it can even be done a day or two before.