Delhi-Style Spiced Duck (Shikaar Ka Batak)
This Delhi-style spiced duck is slow-cooked with cinnamon, nutmeg, and garam masala, creating a rich and aromatic dish. Traditionally prepared after winter hunts, this flavorful recipe is perfect for special occasions.
Equipment
- Large, wide-lidded pan
- stirring spoon
Ingredients
- 2 medium onions sliced into fine half-rings
- 6 medium garlic cloves crushed into a pulp
- 4 tablespoons corn or peanut oil
- 2.7 kg duck jointed and partially skinned
- 1 medium stick cinnamon
- 7 whole cardamom pods
- 2 bay leaves
- 2 tablespoons fresh ginger peeled and finely grated
- ½ teaspoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1½ teaspoons garam masala
- 2 medium tomatoes finely chopped
- 2 teaspoons salt or to taste
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Instructions
- Brown the Duck: Heat 4 tablespoons oil in a large, wide-lidded pan over medium-high heat.
- Place the duck pieces, skin-side down, in a single layer and brown for 3–4 minutes per side.
- Remove and set aside.
- Repeat for all duck pieces.
- Sauté the Spices: In the same pan, add the cinnamon stick, cardamom pods, and bay leaves.
- Stir for 10 seconds.
- Cook the Aromatics: Add the onions and fry until they begin to turn golden brown.
- Stir in the garlic and ginger and cook for 1 minute.
- Build the Masala: Add the turmeric, cumin, paprika, coriander, cayenne, and garam masala.
- Stir for 30 seconds until aromatic.
- Add Tomatoes: Stir in the chopped tomatoes and cook for 2–3 minutes until softened.
- Scrape the pan to mix everything well.
- Simmer the Duck: Return the browned duck to the pan.
- Add salt and 475ml (16 fl oz) water.
- Stir well, bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 1 hour 15 minutes, stirring occasionally.
- Final Touches: Check for salt.
- Add the ground cinnamon and nutmeg, then simmer for 5 more minutes.
- Rest & Serve: Let the duck rest for 5 minutes before serving.
Notes & Wine Advice
Serving Tip:
Garnish with fresh coriander and serve with steamed basmati rice, naan, or jeera rice.
Wine Advice:
Pair this Delhi-style duck with a bold red wine like Syrah or Malbec, which complement the deep spices and rich duck flavor.
Nutrition values
Calories: 560 kcal | Carbohydrates: 9 g | Protein: 45 g | Fat: 38 g | Sugar: 5 g