eCook Meal
Butter Duck Masala
with coconut milk, fluffy basmati & toasted coconut flakes
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R231.61
for 4 servings · R57.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Free-Range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
- Tamarind Paste
- Spice and All Things Nice Butter Chicken Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Coconut Flakes, Coconut Milk, Duck Breast, Fresh Coriander, Garlic, Ginger, 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?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Butter Duck Masala?
Chicken, Chilli, Coconut Flakes, Coconut Milk, Duck Breast, Fresh Coriander, Garlic, Ginger, Onion, Rice Wine Vinegar, Spice and All Things Nice Butter Chicken Curry Paste, Tamarind Paste, White Basmati Rice
How many calories does Butter Duck Masala have?
calories
How much fat content does Butter Duck Masala have?
grams