Low Fat Spicy Duck Curry

Indulge in the bold flavors of this Low Fat Spicy Duck Curry, a healthier twist on a classic, rich dish. Tender, skinless duck breast is simmered in a fragrant blend of cumin, coriander, turmeric, and cayenne, creating a flavorful, aromatic base. Light coconut milk adds a luscious creaminess without the heaviness, while fresh ginger, garlic, and tomatoes lend a vibrant freshness. A hint of cinnamon and a dash of lime juice bring balance to the spice, making this curry a well-rounded, satisfying meal. Ready in just an hour, this low-fat recipe is perfect for weeknight dinners or cozy gatherings. Serve it with jasmine rice or whole wheat naan for a fulfilling, guilt-free feast!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams Duck breast (skinless, trimmed of fat)
• 1 tablespoon Olive oil (light)
• 1 medium Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 1 stick Cinnamon stick
• 250 milliliters Low-sodium chicken stock
• 2 medium Tomatoes, finely chopped
• 1 small Red chili (optional, for extra heat), finely chopped
• 200 milliliters Light coconut milk
• 10 grams Fresh cilantro (leaves and stems separated), chopped
• 1 teaspoon Salt
• 1 teaspoon Fresh lime juice

Directions

Step 1

Slice the duck breast into thin strips and set aside.

Step 2

Heat the olive oil in a large, non-stick saucepan over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.

Step 3

Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1–2 minutes until fragrant.

Step 4

Add the cinnamon stick, tomatoes, and red chili (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.

Step 5

Pour in the chicken stock and bring the mixture to a simmer.

Step 6

Add the duck slices to the saucepan and stir to coat them in the sauce. Reduce the heat to low, cover, and let simmer for 15 minutes.

Step 7

Stir in the light coconut milk and simmer for an additional 10 minutes until the duck is tender and the flavors meld together.

Step 8

Season with salt and stir in the fresh lime juice and chopped cilantro stems. Reserve the cilantro leaves for garnish.

Step 9

Serve the curry hot, garnished with the reserved cilantro leaves. It pairs well with steamed jasmine rice or whole wheat naan bread for a low-fat meal.

Nutrition Facts

Serving size	(1281.2g)

Amount per serving	% Daily Value*
Calories	932.8

Total Fat 35.2g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat g
Cholesterol 320mg	0%
Sodium 2807.3mg	0%
Total Carbohydrate 37.3g	0%
Dietary Fiber 8.7g	0%
Total Sugars 13.8g
Protein 119.6g	0%

Vitamin D 0IU	0%
Calcium 190.7mg	0%
Iron 18.6mg	0%
Potassium 2012.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 50.7%

Carbs: 15.8%