Duck korma is a South Asian braise, often associated with Mughlai cooking, in which duck legs simmer with warm spices in a creamy, aromatic sauce. This version uses cashews and yogurt for body and gentle tang, while slow stovetop cooking turns the legs tender and gives the sauce time to develop flavor.
Ingredients
- 4 bone-in, skin-on duck legs, about 3 1/2 lb (1.6 kg)
- 1 1/4 tsp fine salt (7 g), plus more to taste
- 1/4 tsp ground black pepper (0.5 g)
- 1 tbsp neutral oil (15 ml), only if needed
- 2 medium yellow onions, thinly sliced, about 2 cups (300 g)
- 1 tbsp finely grated fresh ginger (15 g)
- 1 tbsp finely minced garlic (15 g)
- 1/2 cup raw cashews (65 g)
- 1/3 cup warm water (80 ml), for blending the cashews
- 2 tsp ground coriander (4 g)
- 1 tsp ground cumin (2 g)
- 1/2 tsp ground turmeric (1.5 g)
- 1/2 tsp ground cardamom (1 g)
- 1/4 tsp cayenne pepper (0.5 g), or less for a mild sauce
- 1 cinnamon stick, about 3 in (7.5 cm)
- 4 whole cloves (about 1 g)
- 2 cups low-sodium chicken stock (475 ml)
- 3/4 cup plain full-fat yogurt, brought to room temperature (180 g)
- 1/4 cup heavy cream (60 ml)
- 1 tbsp lemon juice (15 ml)
- 2 tbsp chopped cilantro leaves (8 g), for serving
- 1 tbsp sliced almonds (8 g), for serving, optional
Instructions
- Prepare the ingredients and cashew paste. Pat the duck legs dry and trim away any loose flaps of skin or excess fat. Season all over with the salt and pepper. Thinly slice the onions, prepare the ginger and garlic, and measure the spices. Put the cashews and warm water in a small blender or food processor and blend until mostly smooth, scraping down the sides as needed. Set the paste aside. This preparation takes about 25 minutes.
- Render and brown the duck, 20 minutes. Set a heavy Dutch oven or deep, lidded skillet over medium-low heat. Place the legs skin-side down in the cold pan or once it is just warm; cook for about 12 minutes, allowing the fat to render gradually. Turn the legs and brown the other side for about 8 minutes. Work in batches if they do not fit without crowding. Transfer the legs to a plate. Carefully spoon off the rendered fat, leaving about 1 tablespoon in the pan. Add the neutral oil only if the pan looks dry. Save the extra duck fat for another use, and take care because it will be hot.
- Cook the onions and spices, 12 minutes. Add the sliced onions to the pan and cook over medium heat for 10 minutes, stirring regularly, until softened and golden at the edges. They do not need to become deeply browned. Add the ginger and garlic and stir for about 30 seconds, then add the coriander, cumin, turmeric, cardamom, cayenne, cinnamon stick, and cloves. Stir for another 90 seconds, just until fragrant. Lower the heat if the spices begin to scorch.
- Braise the duck, 65 minutes. Stir in the cashew paste, then gradually pour in the chicken stock while scraping up the browned bits from the bottom of the pan. Return the duck legs skin-side up, along with any juices on the plate. The liquid should come roughly halfway up the legs; add a splash of water if necessary. Bring it to a gentle simmer, cover, and cook on low for 65 minutes. Keep the liquid at a quiet bubble, not a hard boil, and turn the legs once about halfway through. Check the thickest part of each leg with a food thermometer, without touching bone: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for duck. The legs should also be tender; if they are not, continue simmering in 10-minute increments until they are.
- Finish the korma, 3 minutes. Turn off the heat. In a bowl, whisk the room-temperature yogurt until smooth. Slowly whisk in about 1/2 cup (120 ml) of hot cooking liquid, a spoonful at a time, to warm it gradually. Stir the yogurt mixture into the pan, then add the cream and lemon juice. Warm over low heat for about 3 minutes, stirring gently; do not let the sauce boil, which can make the yogurt separate. Remove the cinnamon stick and cloves if you can find them. Taste and adjust the salt, then scatter over cilantro and sliced almonds.
Tips
- Give the skin time to render. Starting skin-side down over moderate-low heat helps release fat before the outside browns. If the heat is too high, the skin may darken before enough fat has rendered. Pour off excess fat before adding the onions so the finished sauce does not feel greasy.
- Keep the yogurt smooth. Full-fat yogurt at room temperature is less likely to split than cold, low-fat yogurt. Temper it with hot liquid and add it after switching off the heat. If it looks slightly grainy, avoid boiling the sauce; gentle warmth and stirring are the best ways to keep the texture pleasant.
- Use a practical nut substitute if needed. Ground blanched almonds can replace the cashews in the same amount, blended with the water. They make a similarly rounded sauce, though the flavor is a little more almond-forward. For a nut-free version, skip the paste and simmer the sauce uncovered for a few minutes after the duck is tender; it will be lighter and less thick.
- Adjust the simmer, not just the clock. Duck legs vary in size, and an especially large leg may need extra time to become tender. Keep the braise at a gentle simmer, check the internal temperature with a thermometer, and use tenderness as well as the safe temperature to judge when the legs are ready.
Serving Suggestions
Serve duck korma hot with basmati rice, naan, roti, or another bread for catching the sauce. Plain rice makes the rich, spiced gravy easy to appreciate, while warm flatbread is useful for scooping up the onions and cashew sauce. A simple side of cucumber, sliced red onion, and lemon can add a cool, crisp contrast. If you want a fuller meal, offer a vegetable dish such as roasted cauliflower, sautéed greens, or peas alongside it.
For a tidy presentation, arrange one duck leg per plate and spoon the sauce around and over the meat. Add cilantro and almonds just before serving so the herbs stay fresh and the nuts retain some crunch. The sauce is flavorful but not meant to be aggressively hot; put extra cayenne or fresh sliced chili on the table for anyone who prefers more heat.
Variations
Korma recipes vary by region and household. Some use almonds rather than cashews, some include a little saffron, and others leave out cream. For a saffron note, steep a small pinch of saffron threads in 1 tablespoon (15 ml) of warm water for 5 minutes and stir it in with the cream. The flavor is delicate, so keep the amount modest.
To make the sauce less rich, omit the cream and use 1 cup (240 g) of full-fat yogurt instead of 3/4 cup; temper it carefully and stir it in off the heat. For more warmth, add 1/2 teaspoon (1 g) of garam masala with the cashew paste. If you prefer a boneless serving, use duck thighs, but check them individually because their size and cooking time can vary. Keep the same thermometer guidance, and simmer until the meat is tender rather than assuming every cut will be ready at the same moment.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. Keep the duck and sauce together so the meat stays moist. Refrigerated leftovers are best used within 3 to 4 days. The sauce may thicken as it chills, and a little surface fat may firm up; both are normal. Stir the sauce before reheating.
Reheat only the portion you plan to eat in a covered saucepan over low heat, stirring gently and adding a splash of water or stock if the sauce is too thick. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid a vigorous boil, which can cause the yogurt sauce to separate. You can also freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw in the refrigerator before reheating, and do not leave cooked duck at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make duck korma ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it. The spices have time to settle into the sauce, and reheating gently works well. For the smoothest finish, warm it slowly and avoid letting the yogurt-based sauce boil. Add fresh cilantro and almonds just before serving.
Can I use duck breast instead of duck legs?
Duck breast is not a direct swap for bone-in legs because it cooks faster and can become dry during a long braise. If using breast, brown it separately and cook it only until it reaches 165°F (74°C), then rest it briefly and slice it into the finished sauce. The sauce will have less time to take on the deeper flavor that comes from braising legs.
Why did my korma sauce split?
A yogurt sauce can separate if it is boiled, if cold yogurt is added to very hot liquid all at once, or if a low-fat yogurt is used. Take the pan off the heat, bring the yogurt to room temperature, and temper it gradually with hot sauce before stirring it in. Keep the finished korma at a gentle heat rather than letting it bubble hard.
How do I know when duck legs are done?
Check the thickest part of each leg with a food thermometer, taking care not to touch the bone. Duck must reach the USDA FSIS safe minimum of 165°F (74°C). Legs often need additional gentle braising to become tender, so continue in 10-minute increments if the meat is still firm, even after it reaches that temperature.
Is duck korma very spicy?
This recipe is warmly spiced but only mildly hot with 1/4 teaspoon of cayenne. For a gentler version, leave the cayenne out; for more heat, increase it gradually or serve sliced chili at the table. The cinnamon, cardamom, and other spices are aromatic rather than hot, so reducing cayenne will not remove the korma’s characteristic fragrance.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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