Curry Duck Recipe

June 1, 2013 / by Mustapa Jaffar

Ingredients: Serves 4

4 duck Maryland pieces

80ml canola oil

4 ½ to 5 heaped tablespoons The Malaya Curry Base (50gm)

3 large garlic cloves – peeled (15 to 20gm)

1 heaped tablespoon ginger - peeled (25gm)

2 medium onions – peeled, with 1 onion chopped and 1 finely diced (500gm)

2 roots coriander

2 large red chillies cut in half, length ways (seeds removed)

2 large green chillies cut in half, length ways (seeds removed)

100ml coconut milk

100ml fresh milk

250ml water

1 teaspoon salt

Method:

1. In a food processor blend 1 chopped onion, garlic, ginger and 50ml of water. Add the curry base and stir through the paste, set aside.
2. In a 3 to 4 litre saucepan, heat oil, add finely diced onion and fry until golden and fragrant over a medium heat. Approximately 5 to 8 minutes.
3. Add blended curry paste and sauté for 5 to 10 minutes or until oil rises to the top of the paste. Take care not to burn the paste.
4. Add duck and coat well with the curry paste then add 200ml of water and simmer over a low heat for 45 minutes with lid on or until duck is cooked.
5. Add coconut milk, red and green chilli, fresh milk and coriander and bring to the boil then turn off the heat immediately.
6. Salt to taste.
7. Thicken with cornflour if required. Mix at a ratio of 5:1 water to cornflour and add 1 teaspoon of mixed cornflour at a time to the curry until desired thickness.
8. Serve with steamed rice.