A beautifully plated dish of Duck Cooked in the Delhi Hunter’s Style, featuring tender, golden-brown duck pieces braised in a rich, aromatic sauce infused with cinnamon, cardamom, and nutmeg. The dish has deep red and brown hues from the blend of paprika, coriander, and garam masala. Garnished with fresh coriander and served in a rustic ceramic bowl. Accompanied by a side of fragrant basmati rice and warm naan, the bowl rests on a wooden table, with soft, warm lighting enhancing the inviting and flavorful presentation.

Delhi-Style Spiced Duck (Shikaar Ka Batak)

This Delhi-style spiced duck is slow-cooked with cinnamon, nutmeg, and garam masala, creating a rich and aromatic dish. Traditionally prepared after winter hunts, this flavorful recipe is perfect for special occasions.
Portions:4
Cooking Time:1 hour 45 minutes
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Equipment

  • Large, wide-lidded pan
  • stirring spoon

Ingredients

  • 2 medium onions sliced into fine half-rings
  • 6 medium garlic cloves crushed into a pulp
  • 4 tablespoons corn or peanut oil
  • 2.7 kg duck jointed and partially skinned
  • 1 medium stick cinnamon
  • 7 whole cardamom pods
  • 2 bay leaves
  • 2 tablespoons fresh ginger peeled and finely grated
  • ½ teaspoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1½ teaspoons garam masala
  • 2 medium tomatoes finely chopped
  • 2 teaspoons salt or to taste
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg

Instructions

  • Brown the Duck: Heat 4 tablespoons oil in a large, wide-lidded pan over medium-high heat.
  • Place the duck pieces, skin-side down, in a single layer and brown for 3–4 minutes per side.
  • Remove and set aside.
  • Repeat for all duck pieces.
  • Sauté the Spices: In the same pan, add the cinnamon stick, cardamom pods, and bay leaves.
  • Stir for 10 seconds.
  • Cook the Aromatics: Add the onions and fry until they begin to turn golden brown.
  • Stir in the garlic and ginger and cook for 1 minute.
  • Build the Masala: Add the turmeric, cumin, paprika, coriander, cayenne, and garam masala.
  • Stir for 30 seconds until aromatic.
  • Add Tomatoes: Stir in the chopped tomatoes and cook for 2–3 minutes until softened.
  • Scrape the pan to mix everything well.
  • Simmer the Duck: Return the browned duck to the pan.
  • Add salt and 475ml (16 fl oz) water.
  • Stir well, bring to a gentle boil, then reduce heat to low.
  • Cover and simmer for 1 hour 15 minutes, stirring occasionally.
  • Final Touches: Check for salt.
  • Add the ground cinnamon and nutmeg, then simmer for 5 more minutes.
  • Rest & Serve: Let the duck rest for 5 minutes before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Garnish with fresh coriander and serve with steamed basmati rice, naan, or jeera rice.
Wine Advice:
Pair this Delhi-style duck with a bold red wine like Syrah or Malbec, which complement the deep spices and rich duck flavor.

Nutritional Information

Calories: 560 kcal | Carbohydrates: 9 g | Protein: 45 g | Fat: 38 g | Fiber: 3 g | Sugar: 5 g | Salt: 1.5 mg
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Recipe Category Duck
Country India
Season: Winter
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