Duck and Coconut Curry Recipe
Duck and Coconut Curry Recipes
duck portions, skinned
onion, finely chopped
cloves garlic, crushed
piece fresh root ginger, grated
fresh green chilies, seeded and chopped
white wine ginger
shredded coconut, toasted and lemon wedges
salt and cayenne pepper
Wash duck and pat dry with
absorbent kitchen paper.
Heat oil in a large frying pan, add
duck and fry, stirring, over a high heat for 8-10 minutes, until
browned all over, then remove from pan.
Pour off all but 2 tablespoons of
fat from pan, add mustard seeds and fry for 1 minute or until they
begin to pop.
Add onion to pan and cook, stirring
over a medium heat for 8 minutes or until soft and golden.
Stir in garlic, ginger, chilies,
cumin, coriander and turmeric and fry for 2 minutes.
Stir in vinegar and season with
salt and cayenne pepper.
Return duck to pan and turn pieces
to coat them in spice mixture.
Stir in coconut milk and bring to
Cover and cook over a low heat for
about 40 minutes or until duck is tender.
Garnish and serve hot.
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