Salop Matt Posted December 8, 2009 Report Share Posted December 8, 2009 Has anyone done duck curry before, if so what did it turn out like ? Iv got my nann bread and a jared bhuna sauce ready and am planning to pan fry the duck breasts and then add them to the sauce in a oven dish and put them in the oven at 180 - 200 oc for an hour or so ! Quote Link to comment Share on other sites More sharing options...
henry d Posted December 8, 2009 Report Share Posted December 8, 2009 Personally I think it will overpower it, try an Asian(red/green) curry or cantonese style and just flash fry, 180 for an hour is a bit long IMHO. Quote Link to comment Share on other sites More sharing options...
Beardo Posted December 8, 2009 Report Share Posted December 8, 2009 i agree with Henry, northern indian curries are too strong - try a southern (Kerala) style curry or go for a thai red curry with duck and cook for 20-30-mins max on the stove not in the oven. Quote Link to comment Share on other sites More sharing options...
Beardo Posted December 8, 2009 Report Share Posted December 8, 2009 (edited) Keralan Duck Curry * TOTAL TIME: 1 HR 30 MIN * SERVINGS: 6 Ingredients 1. 1 teaspoon turmeric 2. salt 3. 6 skinless, boneless duck breasts (5 ounces each) 4. Seeds from 6 cardamom pods 5. 6 whole cloves 6. 1 teaspoon black peppercorns 7. 1/4 cup plus 2 tablespoons vegetable oil 8. 3 medium red potatoes, peeled and sliced 1/4 inch thick 9. 6 fresh curry leaves 10. 6 garlic cloves, smashed 11. 4 long hot green chiles, seeded and thinly sliced crosswise 12. One 1 1/2-inch piece of ginger, peeled and julienned (3 tablespoons) 13. 1 medium red onion, thinly sliced 14. One 14-ounce can unsweetened coconut milk (see Note) 15. 1/2 cup water 16. Directions 1. In a small bowl, mix 1/2 teaspoon of the turmeric with 2 teaspoons of kosher salt and rub over the duck breasts. Cover and refrigerate for 30 minutes. 2. Meanwhile, in a spice grinder, grind the cardamom seeds, cloves and peppercorns to a powder. Transfer to a small bowl and stir in the remaining 1/2 teaspoon of turmeric. 3. In a large, deep skillet, heat 1/4 cup of the oil until shimmering. Add the potato slices in a single layer and cook over moderate heat until browned, about 4 minutes per side. Drain on paper towels and season with salt. 4. In the same skillet, heat the remaining 2 tablespoons of oil. Add the duck breasts and cook over high heat until browned, about 2 minutes per side; transfer to a large plate. 5. In the same skillet, cook the curry leaves over moderate heat for 2 minutes. Add the garlic, chiles and ginger and cook until softened, about 3 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in the spice powder and cook, stirring, until fragrant, about 3 minutes. Return the duck to the skillet along with any accumulated juices, cover and cook over low heat for 5 minutes, turning the breasts a few times. Return the duck breasts to the plate. 6. Open the coconut milk and spoon 1/4 cup of the thickened milk from the top and set aside. Put the remaining coconut milk in a bowl and stir in the water. Add the thinned coconut milk to the skillet and simmer over moderately high heat for 10 minutes. Reduce the heat to moderate. Add the fried potato slices and simmer for 1 minute. Add the duck breasts and simmer for 8 minutes, turning once. Stir in the thickened coconut milk and simmer over low heat for 3 minutes. Season with salt. Transfer the duck breasts to plates and spoon the potatoes and sauce around the duck and serve. Serve With Steamed white rice Notes Don't shake the can of coconut milk before opening to make sure the thickened milk stays on top. If cooking homogenized coconut milk, add the entire can plus 1/2 cup of water at the beginning of Step 6. Edited December 8, 2009 by nickbeardo Quote Link to comment Share on other sites More sharing options...
holly Posted December 9, 2009 Report Share Posted December 9, 2009 i get duck curry from the ****** all the time , most chinese take aways have it available but a lot dont have it on the menu ? i work away from home nationwide so i always ask Quote Link to comment Share on other sites More sharing options...
Beardo Posted December 9, 2009 Report Share Posted December 9, 2009 Chinese curries again are much milder spiced than northern Indian curries Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted December 9, 2009 Report Share Posted December 9, 2009 And they are cooked very, very quickly - None of this hanging about in the oven for hours. Quote Link to comment Share on other sites More sharing options...
JonnyR Posted December 9, 2009 Report Share Posted December 9, 2009 Nice recipe Nick. My local Thai does a great version of a red thai duck curry with cherry Tomatoes, pineapple and a splash of Coconut cream, and plenty of thai basil. Yum. Quote Link to comment Share on other sites More sharing options...
pedro222 Posted December 11, 2009 Report Share Posted December 11, 2009 Thanks nick i am going to give that a try.My mouths watering Quote Link to comment Share on other sites More sharing options...
Zapp Posted December 11, 2009 Report Share Posted December 11, 2009 I've done Delia's Beef Dopiaza recipe with duck and it was heavenly. The only difference is I cooked the duck through (by cubing to size and frying till quite crisp and browned), adding the meat for the last 20 minutes of the sauce's cooking time. I had it with plain boiled basmati, as the sauce will be veeeeeery rich (I left the skin on). Make or buy some mango chutney to cut through the fattiness, and add lots of chopped fresh corriander before serving ZB Quote Link to comment Share on other sites More sharing options...
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