This recipe was provided to me a while back by Brent Barlow, editor of Community Capers, MC of the annual Rylstone Street Feast and one of the head honcho’s of KRR.fm. As someone who always has a few of our ducks to spare, as well as a ton of their eggs, I’m always on the lookout for new recipes to use up our mouth-watering waterfowls.
This following has become an absolute favourite in our household! Whilst a bit too spicy for our kids, my wife and I love it and the leftovers are great to heat up at work the next day. So without further ado, enjoy Brent’s Curried Duck.
Ingredients:
*1 duck, quartered
*Salt
*2 tablespoons vegetable oil
* 2 cups water
*1 chopped onion
*3 cloves of garlic
*1 small cinnamon stick
*1 tablespoon minced ginger
*1 tablespoon curry powder
*1 teaspoon whole cumin
*1 teaspoon ground turmeric
*1 teaspoon whole coriander
*1 teaspoon cayenne pepper
*1 diced tomato
*1 teaspoon garam masala
*1 small can coconut milk
*Chopped fresh coriander to taste
*Lemon juice to taste
* 1 cup of Jasmin rice.
Method
*Choose one plump duck, pluck, gut and quarter
*Season the duck with salt, put the pan with oil on a high heat and brown on both sides. Set aside.
*Pour oil from pan into sauspan. Put onion in the saucepan on medium heat. Add the garlic, ginger, whole coriander, turmeric, cayenne pepper, curry powder and cinnamon stick. Slowly stir until the onion becomes translucent.
*Add the tomato and stir. Add two cups of water and further stir for a few minutes.
*Add duck pieces, cover and simmer for 1 hour.
*Add coconut milk and garam masala, stir and simmer uncovered on a low heat for another 15 minutes.
*Add fresh coriander and lemon juice to taste. Serve with Jasmin rice.
