Duck curry with coconut and papaya

Make a lip-smackingly spicy sauce to serve with flavoursome duck for a fabulous curry
By Mike Robinson
Duck curry with coconut and papaya
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 30 ml vegetable oil
  • 1 large onion, chopped
  • 3 clove garlic, chopped
  • 3cm knob of ginger, peeled and chopped
  • 1 green chilli, chopped
  • 400 g canned chopped tomatoes
  • 100 g fresh coconut
  • 1 pinch of salt
  • 1 tsp palm sugar
  • 2 duck breast
  • 1/2 papaya, diced
  • g roasted cashew nuts
  • juice of 1 limes
  • 1 tsp coriander, chopped

For the ground spice mix:

  • 1 tbsp ground coriander
  • tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp turmeric

For the whole spice mix:

  • 1 bay leaf
  • 2 cardamom pods
  • 1 small cinnamon stick
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 5 curry leaves

To serve:

  • diced papaya
  • white rice


1. Heat the oil in a wok or large saucepan over a moderate-high heat. Place the onions and garlic in the pan and allow them to cook for a couple of minutes until the onion is soft.

2. Add the ginger, chillies and ground spice mixture, and cook for a further minute stirring it regularly with a wooden spoon. Finally, add the chopped tomatoes, coconut, salt, sugar, and whole spice mixture, reduce the heat to moderate and leave it to simmer until for about 15-20 minutes, reduced by half, stirring it regularly so that the base doesn't burn.

3. Heat up a small frying pan until hot, and sear the duck breasts skin side down for 3 minutes. Remove from the pan.

3. When the sauce has reduced by half add the duck breasts to the main pan and cook for a further 6-8 minutes. If the sauce becomes to thick add a little water. Remove the breast from the sauce and keep them in a warm place while you finish the sauce.

4. Stir the papaya, cashews, lime juice and coriander into the sauce, so that it is well distributed. Taste the sauce and add a little more salt, lime juice or sugar if desired.

5. Slice each duck breast into 5-6 slices and return it to the pan to heat through.

6. Serve with diced papaya and your choice of rice, chapatti bread or poppadoms.

Rate This Recipe