When you need to remind yourself what homemade food feels like, you can try your hand on this Mauritian Duck Curry. Mauritian cuisine is influenced by African, European, Indian and Chinese flavours, so there are various mouth-watering dishes peculiar to this island population.

So if you like to try new things like I do, whip up your cooking tools and let’s get to work!


Thinking of somewhere amazing to go for affordable fun? Speak with Afro Tourism on +234-903-000-1895 or [email protected], let’s get that sorted.


Cooking Time: 100 Minutes


Serves: 6


Ingredients: 8 cm piece of ginger, chopped

6 – 8 large garlic cloves, chopped

1 – 2 small red chillies


1 duck (1.5 – 1.8 kg)

Freshly ground white pepper

Vegetable oil

2 medium onions, finely chopped

Small handful curry leaves

4 tbsp. good-quality Indian curry powder, mixed with water to make a wet paste

4 medium-sized ripe tomatoes, seeds removed, roughly chopped

½ bunch coriander, roughly chopped


Cooking Method: Place the ginger, garlic, chilli and a pinch of salt in a mortar and pound to a paste.


Trim the duck of excess skin and fat. Chop the duck into medium-sized pieces, leaving the drumsticks whole. Place the pieces in a bowl and season well with salt and white pepper, tossing to coat.


Heat a large, heavy-based saucepan over medium-high heat. When hot, add a little oil and brown the duck pieces in batches. When all the pieces are browned, remove them from the pan and turn the heat down to medium. There should be a little melted duck fat left in the pan.

Mauritian Duck3

Mauritian Duck1

Add the onion and sauté until light brown. Add the ginger, garlic and chilli paste. Fry for about 2 minutes, then turn the heat down to medium-low and add the curry leaves and curry powder. Cook, stirring, for another 2 minutes.


Add a little water, the duck pieces and any juices. Mix well and add extra water to come halfway up the contents of the pan. Season to taste. Bring to the boil then cover with a lid and simmer for 45–60 minutes, stirring occasionally until the meat is tender and almost falling off the bone.



Remove the lid and add the tomato. Turn the heat up a little to allow the tomato to break down and the sauce to reduce. Check the seasoning and add the coriander just before serving.


Let’s talk about your next holiday on +234-903-000-1895 or [email protected] You can also search for a rock-bottom price travel deals here.


Recipe by Jocelyn Riviere


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Michael Alvin

Michael Alvin

Creative Writer
Michael Alvin is a lawyer and a UNESCO certified journalist. At Afro Tourism, he blends creativity with his training in telling moving stories about his personal experience on his various trips across Africa.
Michael Alvin
Michael Alvin
Michael Alvin

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