Forget everything you think you know about curry. This Western-style duck curry offers a surprisingly simple yet deeply flavorful experience, a delightful twist on traditional recipes. Imagine tender, succulent duck meat infused with aromatic spices, simmered in a rich and creamy sauce – a dish perfect for a cozy weeknight dinner or an impressive weekend gathering. We've stripped away the complexity, focusing on fresh, accessible ingredients and straightforward techniques to create a truly unforgettable culinary journey.
This recipe balances the richness of the duck with the vibrant notes of easily sourced spices, resulting in a harmonious blend of flavors. The subtle sweetness complements the savory notes beautifully, creating a dish that’s both sophisticated and comforting. Ready to experience the magic? Let's dive into the step-by-step guide to making this delicious Western-style duck curry.
Tools Needed
- basin
- scissors
- mortar and pestle
- cutting board
- frying pan
- curry pot
Ingredients
- Duck meat (wings, thighs, calves): 1 kg
- White wine: 1 tablespoon
- Ginger: 20 crushed pieces
- Salt: 1 tablespoon
- Onion: 40g
- Garlic: 40g
- Lemongrass: 40g
- Seasoning powder: 2 tablespoons
- Sugar: 4 tablespoons
- Curry sauce (jar type): 1-2 teaspoons
- Curry powder (Indian brand Zum a prawn curry powder): 1 teaspoon
- Sweet potatoes and taro: 400g
- Onions (for garnish)
- Lemongrass (for garnish): 4 sticks
- Sticky rice blood (optional)
- Fresh coconut water: 700ml
- Water: 300ml
- Coconut milk: 300ml
- Fresh milk (low sugar): 220ml
Step-by-Step Instructions
Step 1. Prepare the Duck
- Wash the duck meat thoroughly. Add white wine and crushed ginger to help remove the fishy smell.
- Soak the duck meat in warm, salted water for 5 minutes, then rinse again three or four times until the water runs clear.
- Cut the duck meat into bite-sized pieces.
- Grind onion, garlic, and lemongrass in a mortar.
- Marinate the duck meat with the ground mixture, salt, seasoning powder, sugar, curry sauce, and curry powder for 20 minutes.
Step 2. Cook the Curry
- Cut sweet potatoes and taro into bite-sized pieces.
- Lightly fry the potatoes until slightly browned.
- In the same pot, sauté onions, garlic, and lemongrass until fragrant.
- Add the marinated duck meat and stir-fry until firm.
- Add fresh coconut water and 300ml of water. Cover and cook for 20 minutes.
- Add the fried potatoes, coconut milk, fresh milk, and (optional) sticky rice blood. Stir gently and bring to a boil.
- Reduce heat and cook for another 10 minutes. Add the onions and lemongrass for garnish. Season to taste.
Step 3. Garnish and Serve
- Cut onions and lemongrass into pieces for garnish. Prepare sticky rice blood (optional).
- Serve hot with noodles or bread.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using warm water when washing the duck helps to clean it more effectively.
- Rubbing ginger onto the duck skin helps remove the fishy smell.
- Using fresh coconut water adds sweetness and flavor to the curry.
- Adjust the cooking time according to the type of potatoes and taro used.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 150-200g
- Protein: 70-80g
FAQs
1. Can I use different types of duck?
Yes! Duck breasts, legs, or even leftover roast duck work well. Adjust cooking time depending on the cut.
2. What if I don't have all the spices listed?
Don't worry! Feel free to substitute with what you have. The core flavors are the curry powder and ginger/garlic. Experiment!
3. Can I make this recipe ahead of time?
Absolutely! This curry tastes even better the next day. Store it in the refrigerator for up to 3 days.
This Western-style duck curry is a testament to the beauty of simplicity, showcasing how a few carefully chosen ingredients can create a truly exceptional dish. With its rich flavors and satisfying texture, it's sure to become a new family favorite. Enjoy the delicious results of your culinary adventure!