Butter Duck Masala

Name: Butter Duck Masala
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Chicken; Coconut Flakes; Coconut Milk; Free-range Duck Breast; Free-range Duck Breasts; Fresh Chilli; Fresh Coriander; Fresh Ginger; Garlic Clove; Onion; Rice Wine Vinegar; Spice and All Things Nice Butter Chicken Curry Paste; Tamarind Paste; White Basmati Rice

Just when you thought butter chicken couldn’t get better! This rich, crispy-skinned duck breast is a first-class partner for silky coconut curry, infused with tamarind and spices. The grandest masala you ever will eat, with a fabulous balance of spicy and sweet!

Butter Duck Masala

with coconut milk, fluffy basmati & toasted coconut flakes

4.8

50 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

TOASTED COCONUT
Place a nonstick pan over a medium heat. When hot, toast the Coconut Flakes for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PREP & CRISP THE DUCK SKIN
Pat the duck breast dry with some paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breast in a broad, cross-hatch pattern. Don’t pierce the flesh by cutting too deep. Season the scored skin with salt. Return the pan to a medium heat and pop in the breast skin-side down. (It doesn't need oil; the duck will render its own fat.) Fry the skin for 6-8 minutes until crispy. On completion, remove the pan from the heat and set aside – the breast will be cooked through in step 5.
COOK THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MASALA MADNESS!
Place a second pot over a medium heat and add a spoon of duck fat from the pan. When hot, sauté the sliced Onion for 3-4 minutes until soft and translucent. Stir in the grated garlic, the grated ginger, the sliced chilli to taste, and the curry paste. Fry for 1-2 minutes until fragrant, shifting regularly. Pour in the Coconut Milk and stir through the Tamarind Paste until incorporated. Bring to a gentle simmer, then cook for 10-15 minutes until thickened.
ALMOST THERE…
Return the pan containing the breast to a medium-high heat and turn skin-side up. Allow the fat to reheat and fry the breast for 4-5 minutes until cooked through. (This time frame will yield slightly pink, medium-rare flesh.) Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before thinly slicing. Once the sauce has thickened, remove from the heat and taste to test. Season with the Rice Wine Vinegar, some salt, and a sweetener of choice to taste.
DECADENT DUCK CURRY
Make a bed of fluffy rice, top with the duck slices, and pour over the silky butter masala sauce. Garnish with the chopped, toasted coconut and the fresh, chopped coriander. Unbelievable, Chef!

Coconut Flakes - 10g
Free-range Duck Breast - 1
White Basmati Rice - 100ml
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/spice-and-all-things-nice-butter-chicken-curry-paste/" title="View all our recipes with Spice and All Things Nice Butter Chicken Curry Paste at eCook">Spice and All Things Nice Butter Chicken Curry Paste - 15g
Coconut Milk - 200ml
Tamarind Paste - 5ml
Rice Wine Vinegar - 5ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

TOASTED COCONUT
Place a nonstick pan over a medium heat. When hot, toast the Coconut Flakes for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PREP & CRISP THE DUCK SKIN
Pat the duck breasts dry with some paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of each breast in a broad, cross-hatch pattern. Don’t pierce the flesh by cutting too deep. Season the scored skin with salt. Return the pan to a medium heat and pop in the breasts skin-side down. (It doesn't need oil; the duck will render its own fat.) Fry the skin for 6-8 minutes until crispy. On completion, remove the pan from the heat and set aside – the breasts will be cooked through in step 5.
COOK THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MASALA MADNESS!
Place a second pot over a medium heat and add a spoon of duck fat from the pan. When hot, sauté the sliced Onion for 4-5 minutes until soft and translucent. Stir in the grated garlic, the grated ginger, the sliced chilli to taste, and the curry paste. Fry for 1-2 minutes until fragrant, shifting regularly. Pour in the Coconut Milk and stir through the Tamarind Paste until incorporated. Bring to a gentle simmer, then cook for 15-20 minutes until thickened.
ALMOST THERE…
Return the pan containing the breasts to a medium-high heat and turn skin-side up. Allow the fat to reheat and fry the breasts for 4-5 minutes until cooked through. (This time frame will yield slightly pink, medium-rare flesh.) Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before thinly slicing. Once the sauce has thickened, remove from the heat and taste to test. Season with the Rice Wine Vinegar, some salt, and a sweetener of choice to taste.
DECADENT DUCK CURRY
Make a bed of fluffy rice, top with the duck slices, and pour over the silky butter masala sauce. Garnish with the chopped, toasted coconut and the fresh, chopped coriander. Unbelievable, Chef!

Coconut Flakes - 20g
Free-range Duck Breasts - 2
White Basmati Rice - 200ml
Onion - 1
Garlic Clove - 2
Fresh Ginger - 20g
Fresh Chilli - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/spice-and-all-things-nice-butter-chicken-curry-paste/" title="View all our recipes with Spice and All Things Nice Butter Chicken Curry Paste at eCook">Spice and All Things Nice Butter Chicken Curry Paste - 30g
Coconut Milk - 400ml
Tamarind Paste - 10ml
Rice Wine Vinegar - 10ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

TOASTED COCONUT
Place a nonstick pan over a medium heat. When hot, toast the Coconut Flakes for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PREP & CRISP THE DUCK SKIN
Pat the duck breasts dry with some paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of each breast in a broad, cross-hatch pattern. Don’t pierce the flesh by cutting too deep. Season the scored skin with salt. Return the pan to a medium heat and pop in the breasts skin-side down. (It doesn't need oil; the duck will render its own fat.) Fry the skin for 6-8 minutes until crispy. On completion, remove the pan from the heat and set aside – the breasts will be cooked through in step 5.
COOK THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MASALA MADNESS!
Place a second pot over a medium heat and add a spoon of duck fat from the pan. When hot, sauté the sliced Onion for 4-5 minutes until soft and translucent. Stir in the grated garlic, the grated ginger, the sliced chilli to taste, and the curry paste. Fry for 1-2 minutes until fragrant, shifting regularly. Pour in the Coconut Milk and stir through the Tamarind Paste until incorporated. Bring to a gentle simmer, then cook for 15-20 minutes until thickened.
ALMOST THERE…
Return the pan containing the breasts to a medium-high heat and turn skin-side up. Allow the fat to reheat and fry the breasts for 4-5 minutes until cooked through. (This time frame will yield slightly pink, medium-rare flesh.) Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before thinly slicing. Once the sauce has thickened, remove from the heat and taste to test. Season with the Rice Wine Vinegar, some salt, and a sweetener of choice to taste.
DECADENT DUCK CURRY
Make a bed of fluffy rice, top with the duck slices, and pour over the silky butter masala sauce. Garnish with the chopped, toasted coconut and the fresh, chopped coriander. Unbelievable, Chef!

Coconut Flakes - 20g
Free-range Duck Breasts - 2
White Basmati Rice - 200ml
Onion - 1
Garlic Clove - 2
Fresh Ginger - 20g
Fresh Chilli - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/spice-and-all-things-nice-butter-chicken-curry-paste/" title="View all our recipes with Spice and All Things Nice Butter Chicken Curry Paste at eCook">Spice and All Things Nice Butter Chicken Curry Paste - 30g
Coconut Milk - 400ml
Tamarind Paste - 10ml
Rice Wine Vinegar - 10ml
Fresh Coriander - 5g

Download the Recipe

Serves 4

TOASTED COCONUT
Place a large, nonstick pan over a medium heat. When hot, toast the Coconut Flakes for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PREP & CRISP THE DUCK SKIN
Pat the duck breasts dry with some paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of each breast in a broad, cross-hatch pattern. Don’t pierce the flesh by cutting too deep. Season the scored skin with salt. Return the pan to a medium heat and pop in the breasts skin-side down. (It doesn't need oil; the duck will render its own fat.) Fry the skin for 6-8 minutes until crispy. On completion, remove the pan from the heat and set aside – the breasts will be cooked through in step 5.
COOK THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MASALA MADNESS!
Place a large pot over a medium heat and add a spoon of duck fat from the pan. When hot, sauté the sliced Onion for 5-6 minutes until soft and translucent. Stir in the grated garlic, the grated ginger, the sliced chilli to taste, and the curry paste. Fry for 1-2 minutes until fragrant, shifting regularly. Pour in the Coconut Milk and stir through the Tamarind Paste until incorporated. Bring to a gentle simmer, then cook for 20-25 minutes until thickened.
ALMOST THERE…
Return the pan containing the breasts to a medium-high heat and turn skin-side up. Allow the fat to reheat and fry the breasts for 4-5 minutes until cooked through. (This time frame will yield slightly pink, medium-rare flesh.) Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before thinly slicing. Once the sauce has thickened, remove from the heat and taste to test. Season with the Rice Wine Vinegar, some salt, and a sweetener of choice to taste.
DECADENT DUCK CURRY
Make a bed of fluffy rice, top with the duck slices, and pour over the silky butter masala sauce. Garnish with the chopped, toasted coconut and the fresh, chopped coriander. Unbelievable, Chef!

Coconut Flakes - 40g
Free-range Duck Breasts - 4
White Basmati Rice - 400ml
Onion - 2
Garlic Clove - 4
Fresh Ginger - 40g
Fresh Chilli - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/spice-and-all-things-nice-butter-chicken-curry-paste/" title="View all our recipes with Spice and All Things Nice Butter Chicken Curry Paste at eCook">Spice and All Things Nice Butter Chicken Curry Paste - 60g
Coconut Milk - 800ml
Tamarind Paste - 20ml
Rice Wine Vinegar - 20ml
Fresh Coriander - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Butter Duck Masala?

The preparation time for Butter Duck Masala with coconut milk, fluffy basmati & toasted coconut flakes is between 25 and 40 minutes.

What is the total time required to make Butter Duck Masala with coconut milk, fluffy basmati & toasted coconut flakes?

The total time required to make Butter Duck Masala with coconut milk, fluffy basmati & toasted coconut flakes is between 35 and 50 minutes.

How many servings does Butter Duck Masala provide?

4 servings

What are the main ingredients in Butter Duck Masala?

Chicken, Coconut Flakes, Coconut Milk, Free-range Duck Breast, Free-range Duck Breasts, Fresh Chilli, Fresh Coriander, Fresh Ginger, Garlic Clove, Onion, Rice Wine Vinegar, Spice and All Things Nice Butter Chicken Curry Paste, Tamarind Paste, White Basmati Rice

What is the nutritional information of Butter Duck Masala?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Butter Duck Masala?

DECADENT DUCK CURRY: Make a bed of fluffy rice, top with the duck slices, and pour over the silky butter masala sauce. Garnish with the chopped, toasted coconut and the fresh, chopped coriander. Unbelievable, Chef! TOASTED COCONUT: Place a nonstick pan over a medium heat. When hot, toast the coconut flakes for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. COOK THE RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. On completion, drain if necessary and fluff up with a fork. MASALA MADNESS!: Place a second pot over a medium heat and add a spoon of duck fat from the pan. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Stir in the grated garlic, the grated ginger, the sliced chilli to taste, and the curry paste. Fry for 1-2 minutes until fragrant, shifting regularly. Pour in the coconut milk and stir through the tamarind paste until incorporated. Bring to a gentle simmer, then cook for 15-20 minutes until thickened. ALMOST THERE…: Return the pan containing the breasts to a medium-high heat and turn skin-side up. Allow the fat to reheat and fry the breasts for 4-5 minutes until cooked through. (This time frame will yield slightly pink, medium-rare flesh.) Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before thinly slicing. Once the sauce has thickened, remove from the heat and taste to test. Season with the rice wine vinegar, some salt, and a sweetener of choice to taste. PREP & CRISP THE DUCK SKIN: Pat the duck breasts dry with some paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of each breast in a broad, cross-hatch pattern. Don’t pierce the flesh by cutting too deep. Season the scored skin with salt. Return the pan to a medium heat and pop in the breasts skin-side down. (It doesn't need oil; the duck will render its own fat.) Fry the skin for 6-8 minutes until crispy. On completion, remove the pan from the heat and set aside – the breasts will be cooked through in step 5.