Submitted by Kevin Knight of Michigan Center, Michigan


  • 1 good-sized wild duck (cleaned but not skinned; cut into pieces)
  • 2 heaping tbsp. curry powder
  • 1/2 red onion, chopped into pieces and divided into 2 portions
  • 3 large cloves of garlic, chopped and divided into 2 portions
  • 1 tsp. paprika
  • 1 tsp. cayenne powder
  • 1 tsp. dried thyme
  • 1 tbsp. dried basil or 1 sprig fresh basil leaves
  • 1/4 fresh lime or lemon (optional)
  • 3 tbsp. vegetable oil
  • Salt to taste
  • 1 tsp. black pepper
  • 5-6 medium golden or Idaho potatoes, quartered


  1. Rinse and dry duck pieces with clean kitchen towel.
  2. In large pot, fry duck in hot oil over low-medium heat (do not use smoking hot oil!), turning regularly until slightly browned, then cover and remove from heat.
  3. Add 1/2 cup water, curry powder, 1 portion chopped onion, 1 portion chopped garlic, thyme, paprika, basil, salt, cayenne powder and black pepper.
  4. Over medium heat, gently sauté duck and spices for about 20-40 minutes, stirring occasionally to avoid sticking.
  5. Remove from heat and add potatoes and enough water to cover both meat and potatoes. Allow to boil on high heat for a few seconds, then immediately turn to low heat and let cook until duck is tender and potatoes are fully cooked. This may take 20-60 minutes, depending on the toughness of the meat.
  6. Remove from heat, add remaining portions of garlic and onion, juice from 1/4 lime or lemon (optional) and remove from heat.
  7. Serve over steamed white rice and enjoy!