How to Bunjal Duck

Bunjal duck/drake is an exotic and rare meal. You have to taste it to be able to describe the flavor.

Drake is the male and the meat is better because of less fat. This meal can also be prepared on a charcoal grill with wet wood for smoke.


  • 6-8 lbs duck (drake) – the larger the better
  • 3 1/2 tablespoon curry powder (heap)
  • 1 tablespoon ground cumin (heap)
  • 1 tablespoon ground coriander (heap)
  • 1 large onion (chopped)
  • 3/4 head garlic (chopped)
  • 1/2 cup oil (Excess oil will be removed when finish cooking)
  • Salt to taste (be careful, finished product will have a very thick sauce)
  • 1 large hot pepper(chopped)


Clean duck/drake, remove as much skin as possible, chop into small pieces, wash, and  set aside.

Add all ingredients (except oil) into a bowl and mix. Add a little water to make mix into a thick paste

Heat oil in a pan or pot, add mixture, and stir. Continue stirring for 3-4 minutes.

Add meat and stir for 5 minutes. Add a little water and continue to stir for 30 seconds. Then reduce heat and allow to cook.

Add a little water from time to time as needed.

When the meat reaches desired tenderness, allow all the water to evaporate. The meat must be in sauce and oil. Stir for 1-2 minutes.

Remove from the heat and let it cool.

Remove all excess oil (use a spoon if necessary)

Great with Rice, Roti, Dhal Puri, Dhal and Rice, or Alone.

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How to Bunjal Duck

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