Curry Duck Recipe
About Curry Duck Recipe:
Curry duck is a popular dish worldwide. Prepared from marinating duck and then sauted with onions, garlic, jalapenos and seasoning ingredients.
- 3 Hr
- 22 Ingredients
Ingredients for Curry Duck Recipe
- 4 pound Roasted Duck
- 1.25 tablespoon Salt
- 3/4 tablespoon Black pepper
- 5 tablespoon Chopped Onions
- 3 tablespoon Chopped Garlic
- 2 Tbsp Minced Pimentos/Jalapenos
- 6 tablespoon Minced Celery
- 2 teaspoon Minced Ginger
- 6 tablespoon Chopped Chadon Beni/Culantro
- 4.50 tablespoon Duck and Goat Curry Powder
- 1.50 teaspoon Geera Powder
- 1 teaspoon Amchur Masala
- 3/4 cup Green Seasoning
- 3 tablespoon Coconut Oil
- 1/2 teaspoon Whole Cumin Seeds
- 8 Carapoulay Leaves
- 2 teaspoon Amchar Massala
- 2 teaspoon Turmeric Powder
- 1.50 teaspoon Geera/Cumin Powder
- 6 cup Water
- 3 tablespoon Tamarind Sauce
- As required Salt and black pepper
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Curry Duck Recipe
Place duck items into a medium bowl and season with the salt black pepper and alternative marination ingredients. Combine well to include and let steep nightlong if doable or minimum of 1 hour.
Place a medium iron pot over high heat.
Add the oil to heat, then drizzle within the gear seeds and curry leaves.
Let cook for ten seconds then sauté the second set of aromatics; onions, garlic, celery, pimentos, ginger, and chadon beni.
Sauté for three minutes till fragrant then add your spices; curry, amchar masala, turmeric and cumin. Combine and stir well endlessly, permitting the spices to cook for regarding three minutes within the pot over the high heat.
Add one cup of water and cook this curry paste for three minutes coated.
Add your seasoned duck and stir to coat.
Let it cook for twenty minutes coated over high heat then add the remaining to the pot.
Combine well guaranteeing to scrape the very cheap of the pot with the pot spoon to get rid of any caramelized bits.
Add the tamarind sauce and water, cowl and let simmer for one hour on medium to high heat.
Throughout preparation time, check to examine if water is extraction and be at liberty to feature an extra vi cups of water to help duck in preparation and softening in texture because it yields a young result.
Take away cowl, style and season with salt and pepper to preference and add the chadon beni.
Once duck items are unit tender with a touch throw in the towel texture, you
Ll be able to permit the sauce to scale back if you need a thicker consistency.