Curried Duck with Ginger

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Duck and ginger go very well together. Because it is so fatty, duck retains its flavor through the cooking process; this is a lovely, slightly unusual dish.


  • 4duck joints, skin and fat left on
  • 2red onions, peeled and thinly sliced
  • inch/4


Put the duck joints in a large pan and cover with water. Bring to a boil, then simmer, uncovered, for about 1 hour, or until the water has evaporated and the duck is cooked and sitting in its own fat. Strain off the fat and cover the duck joints with a little more water.

Add the remaining ingredients and simmer for 25-30 minutes, or until the duck is coated in a thick sauce. Season and