Duck Xacuti
November 25, 2015

Xacuti is a famous Goan coconut based masala which is used to usually cook chicken or mutton in. I have memories of my childhood when hunting was legal in Goa and my cousins would get home a wild bird and my aunt would make xacuti with them. This is my attempt to bring back those memories by making xacuti with wild duck meat.

Cuisine Goan
Course Main Course
Serves 10
Method Slow-cook
Difficulty Hard
Cook Time 2   hour(s) 40   minute(s)
  • Cuisine Goan
  • Course Main Course
  • Serves 10
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 2   hour(s) 40   minute(s)
duck meat
500   grams
ginger garlic paste
2   tablespoon
1.75   teaspoon
1   teaspoon
2   tablespoon
bay leaves
sliced onion
1   cup
fresh desiccated coconut
1   cup
star anise
strings of mace
nutmeg powder
1/4   teaspoon
coriander seeds
2   tablespoon
black pepper corns
green cardamom
black cardamom
1/2   teaspoon
black cumin
1/2   teaspoon
poppy seeds or khuskhus
1.5   tablespoon
tamarind paste
1   tablespoon
small stock cube
chopped cilantro
1/4   cup
red chilies
kashmiri chili powder
2   teaspoon
2.5   cup
garlic cloves

1. I used wild duck breast for this recipe. You can use duck with bones in as well. Wash the meat and then cut into 4 inch cubes. Add ginger garlic paste, 1 teaspoon salt and turmeric powder. Marinate for at least 1 hour.

2. Remove whole garam masala and keep aside. The garam masala includes red chilies, coriander seeds, poppy seeds, cumin, black cumin, cloves, black pepper, mace, nutmeg powder, bay leaves, black and green cardamon. Heat 1.5 tablespoon oil. Add garlic cloves and let it brown.

3. Add in the sliced onion. Once the onion begins to slightly brown, move the onion to the side. Add in all the whole dry masala except bay leaves and saute for a few minutes.

4. Add in the coconut. Saute till slightly brown. Then turn off the flame and add in the kashmiri red chili powder.

5. Mix well. Let it cool and grind into a coarse paste.

6. In a pan heat 1/2 tablespoon oil. Then add bay leaves. Add in the duck and let it brown slightly. It shouldn't take more than 1 minute on each side.

7. Add in the ground paste. Add remaining salt and tamarind paste.

8. Add in the stock cube and coriander leaves.

9. Make sure the flame is on a slow simmer throughout cooking or the duck will become chewy. Cover and cook till it comes to a boil. Serve hot with rice or Goan pao.