Recipe: Eating on a Dime M's Tender Duck curry

Recipe: Eating on a Dime M's Tender Duck curry Delicious, fresh and tasty.

M's Tender Duck curry. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish.

Bring the mixture to a simmer.

Add half of the coconut milk and gently stir.

Add the fish sauce and sugar to desired sweetness.

You can cook M's Tender Duck curry using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of M's Tender Duck curry

1. It’s 1 kg of medium pieces Duck.. (avoid tail side if health conscious).

2. Prepare 2 of medium onions chopped finely.

3. Prepare 2 tablespoons of ginger garlic paste.

4. You need 1 cup of coconut milk (coconut milk tenderize the duck meat).

5. It’s 2 of bay leaves.

6. Prepare 2-4 tablespoons of oil of your choice.

7. You need 1 1/2 teaspoons of salt.

8. It’s 2 tablespoons of homemade gram masala.

9. You need As needed of chopped curry leaf and coriander leaves.

The duck will become so tender that you can easily pull the leg apart from the body.

If the duck is not ready, increase the cooking time by an hour.

The recipe is very forgiven, so the duck will still be very good if the baking time is a bit longer.

Happy cooking and hope the duck turns out great!

M's Tender Duck curry step by step

1. Wash the duck pieces (check for small hair on it. Do not heat it). Keep it aside..

2. Keep pressure cooker on medium flame and add oil in it. Added ginger garlic paste and salt (if you added salt to the paste.. The paste wont stick to the bottom) in it..untill it's lit brown. Next add bay leaves..

3. Add chopped onions and keep on fring till it changes lit brown. Add the meat in it and mix it once and then added the rest of your ingredients except coconut milk..

4. Fry the duck in the mixture untill its thoroughly coated in and then add coconut milk.. The duck pieces should be submerged in it or add little water if needed. Close the cooker and high your flame. (by doing this your gas will be saved as well as the masala won't burn)..

5. After 4 whistles (which i used or according to ur chicken cooking time). Transfer the content to a deep non stick pan and roast it till all water is gone and duck is roasted in its own oil. Do not let it dry (Duck meat will get rough). Serve in serving bowl (or you can in pan itself your wish.) Do not throw away the excess oil in pan. U can use it for making masala chapati..

6. Duck needs double time to cook then chicken but since we use coconut milk here it will get cooked sooner and oil too is saved..

7. Best with naan, roti or chapatis…Enjoy.

8. Homemade gram masala (mixture of coriander, chilli, black pepper, cumin, aniseed, staranise, Turmeric, poppy seed, clove).

Happy Holidays 🙂 A Thai red curry recipe with duck or goose.

Thai red curry is good with many meats, from pork and chicken to beef, venison and yes, duck..

When the potatoes are just about tender, add the pineapple chunks and the sugar.

Add salt or more fish sauce to taste.

Cook the pineapple for a minute or two before adding in the sliced duck breast.