East Indian Duck Moile is a traditional dish that is full of flavour. Tender and juicy slow-cooked meat is served with rice, foogias, hand breads, or chitaps, and a cooling salad for the perfect meal!
Have you ever wondered how to season and cook duck meat? It can get tricky because if it’s not cooked properly or overcooked, you would be left with a duck that is tough and dry. Why don’t you try our Duck Moile recipe? It is a traditional East Indian recipe that is delicious and often eaten for Easter lunch or Christmas celebrations.
We East Indians as you know, go all out with food when it comes to any special occasions and also Christmas and Easter table spreads. The duck moile is a flavourful and wonderful duck curry that’s almost always added to the Christmas or Easter menu.
Once upon a time in the good old days, ducks were more easily available as we East Indians had our own farms and bungalows with coops or pens for chickens and ducks as well as homegrown pigs. I remember Mom reminiscing about how she used to feed the little piglings with a milk bottle in her youth. Anyway, back to the ducks. These days, ducks are only available around Christmas or Easter in Mumbai. Otherwise, you have to specially request for them.
But yes, ducks meat is really tasty, and you can make some really good dishes with them, one of which is this traditional East Indian recipe for Duck Moile. Now every East Indian family has their own special recipe for the duck moile, but here’s ours!
What Ingredients Do You Need To Make Duck Moile?
In order to make our duck moile curry, first and foremost, you need a duck. Obviously! Then you also need salt, ghee, sugar, vinegar or wine, onions, ginger, chilies, and garlic, East Indian bottle masala, and also garam masala.
What is garam masala? It’s a spice mix made of a handful of ingredients. Our garam masala is made of cinnamon powder, ground cloves, ground pepper, nutmeg powder, and cardamom powder.
How To Make Duck Moile?
The spicy duck meat curry (East Indian style) may look difficult, but if you follow our instructions, it’s easy to make. If your duck has been frozen, keep it out of the freezer and allow it to thaw for a while. If you’re using fresh duck, let’s get straight to it.
Cut into fairly large or medium pieces. You can always ask the store you get it from to cut the pieces as you like. Wash the duck pieces a few times with a mixture of water and a little vinegar and drain the water when you finish. This will get rid of any blood, grit and grains.
Put the pieces of duck meat in a kadai or deep vessel, add salt, and allow it to cook. We use every part, including the offal – liver, stomach, heart, and lungs. Don’t add water! The duck will release water. Cook the duck until all this water has evaporated or is absorbed back into the duck meat.
Then add a few tablespoons of ghee and fry the meat until it is nearly browned. Add sugar and cook till it melts. Once done, remove the meat pieces into another vessel and keep them aside for a while.
Cut the onions into rings and ginger, garlic, and green chilies into small strips.
Add the onions to the ghee in the same vessel you used for the duck and fry till they are soft and translucent.
Add the rest of the cut ingredients; the garlic, ginger, and green chilies, and fry for about half a minute.
Then add the bottle masala and fry gently adding a little water till the masala is nicely fried and smells good. Instead of adding water, what we do is add wine, this gives it a bit more flavour. You can use any homemade wine or storebought wine. We use sis’s dhal from the ginger wine, currant wine, grape wine, or literally any wine she makes.
Add more water or wine depending on how tender you want the bird, and when it starts to boil add the duck pieces back to this vessel, cover with a lid and cook gently.
When the meat is cooked, add a little more vinegar or wine and let it simmer till the grease floats at the top of the vessel. Then lastly, add in the garam masala.
Stir it in and let it cook on slow heat for a while longer. And that’s it, your duck moile is ready to eat! Doesn’t it look delicious? My sis loves the natural oils from the duck. Sometimes we collect it and use it to fry eggs, other times we just enjoy the duck oil along with the moile curry. You know, natural fats being healthy and all that.
Cooking Tips & Tricks
- Female ducks are somehow tastier and plumper than male ducks, so try to get a female duck.
- Cut the onions, ginger, garlic, and green chilies before you start cooking the duck. Or while it’s browning.
- You can use wine instead of vinegar when cooking, this add more flavour.
- Add fried potatoes if you like, after you finish cooking the duck. When we add them, we do it while adding the bottle masala.
- This recipe can also be made with chicken, ox tongue or beef (buffalo in Maharashtra).
- Always tastes best the next day!
- Serve with foogias, chitaps, or plain rice.
FAQ’s About Duck Moile
Is Duck Difficult to Cook?
No, duck is in fact easy and quick to cook as the meat itself is quite lean and the layer of fat beneath the skin dissolves nicely when cooked well.
How to cook duck to make Moile?
To know how to cook duck moile, read our recipe given above. All you have to do is cook the duck in its own juices with salt, then add ghee, sugar, vinegar or wine, the fresh green masalas, and cook again till it is ready. It’s really simple and easy.
How is duck best cooked?
Duck meat taste’s best when it is slow-cooked till the meat is tender and juicy.
How long can you store cooked duck?
Cooked duck can be kept in an air-tight container in the refrigerator for a week or in the freezer for 4 to 6 months. In our parents’ days, they used the old earthen pots called formas and would store them outside for days.
What If I Can’t Find East Indian Bottle Masala?
Depending on the country you’re in, you can buy bottle masala from any of the sellers on this list.
But if you can’t find East Indian Bottle Masala in your country, use a 2:1 mix of Garam Masala and Chilli powder. It will get you almost there taste-wise.
Other East Indian Recipes You Might Like
- Foogias: East-Indian Balloon Bread
- East Indian Special Tope
- East Indian Bombay Duck Pickle
- Corned Beef Tongue
- Traditional Vanilla Cream for Christmas
- Walnut Fudge recipe
- Honey Balls
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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East Indian Duck Moile Curry
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To wash the Duck
- 1 Litre Water
- 2 Tablespoons Vinegar
- 500 Grams Onions Cut in rings
- 1 Inch Ginger Cut in strips
- 6 Green Chilies Cut in strips
- 10 Garlic Cloves Cut in strips
To cook the Duck
- 2 Kilograms Duck 1 Duck, cut in pieces
- 3 Tablespoons Ghee (Indian clarified butter)
- 2 Tablespoons Sugar
- 2 Dessert Spoons East Indian Bottle Masala See notes.
- 500 ml Water or Wine
- 4 Tablespoons Vinegar or Wine
- 2 teaspoons Garam Masala
Wash the Duck
- Wash the duck pieces in water mixed with vinegar a few times and then drain.
- Cut the onions into rings. Cut the garlic, ginger, and green chilies into strips and keep aside for later.
Cook the Duck
- Put the pieces of duck in a kadai or deep pot with salt and cook till the water that is released from the duck gets absorbed back in or evaporates for about 20 minutes.
- Add 3 tablespoons ghee (clarified butter) and fry the meat for another 10 minutes till the duck is browned. Add 2 teaspoons of sugar and cook until the sugar melts.
- Remove the duck meat into another vessel and keep it aside for later.
- Add the onion rings to the same vessel with the ghee in it and fry till soft and translucent for about 15 minutes.
- Now, add the cut ginger, garlic, and chilies and fry for about 5 minutes.
- Add 2 dessert spoons of bottle masala and fry gently for about 5 minutes till the masala is nicely fried and smells good. Add more masala if you want it more spicy.
- Add a little water or wine and when it boils in 5 to 10 minutes add the duck pieces back to the vessel.
- Cover with a lid and simmer on a low flame for 5 minutes.
- When the meat is cooked, add vinegar or wine and let it simmer till the duck grease comes to the top.
- Add 2 teaspoons of garam masala and stir, cook for 20 more minutes on a low flame.
- And your duck moile is ready!
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- Female ducks are generally plumper and more tasty than male ducks.
- Cut the onions, ginger, garlic, and green chilies before you start cooking the duck.
- If you need to buy bottle masala, contact any of the real East Indian sellers on this list. If you can’t find East Indian Bottle Masala in your country, use a 2:1 mix of Garam Masala and Chilli powder. It will get you halfway there taste-wise.
- You can use wine instead of vinegar and water when cooking.
- Add fried potatoes if you like, at the end of the cook.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.