Duck and prune curry

Duck and prune curry

Anjum's Quick & Easy Indian
Lisa Linder

This is a special occasion dish that marries North Indian flavours with duck and juicy French Agen prunes for a lovely, complex flavour that is worthy of anyone’s entertaining repertoire. Serve with simple pilaf rice or even some creamy mashed potatoes. If you are not confident about skinning the duck legs, ask your butcher to do it for you.


Quantity Ingredient
2 tomatoes, quartered
30g ginger, coarsely chopped, (peeled weight)
6 fat garlic cloves
1 rounded teaspoon ground cumin
1/2-3/4 teaspoon chilli powder
2 teaspoons ground coriander
2 teaspoons garam masala
4-5 tablespoons vegetable oil
2 onions, finely chopped
4 duck legs, skinned
freshly ground black pepper
large handful prunes
handful coriander leaves
swirl cream or sour cream, (optional)


  1. Blend the tomatoes, ginger, garlic and spices until smooth (I use a hand-held blender for this).
  2. Heat the oil in a wide non-stick saucepan, add the onions and sauté until they have browned well. Stir in the duck, blended tomato mixture and some salt. Bring to the boil. Cover, reduce the heat to a gentle simmer and cook the duck until it is very tender, 60–80 minutes. Give the legs an occasional turn in the pan as you stir the sauce; the more you stir, the more homogenous it becomes. Add a splash of water from the kettle only when necessary; the cooking liquid should never come more than halfway up the duck.
  3. When the duck is done, add the prunes and half the coriander, then adjust the consistency of the sauce by either boiling off excess water or – more likely – adding a small splash from the kettle; it should be creamy and delicious. Taste and adjust the seasoning. Serve sprinkled with the remaining coriander and swirl over a little cream or sour cream, if using.
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