My first attempt at curried duck (own recipe). This serves two or three people, depending on the size of the duck breasts. The duck breasts I had were very large.
Ingredients:
2 large duck breasts
1 large onion (chopped)
1 tbsp of finely minced garlic
1 tbsp of finely minced ginger
1 tbsp each of ground cumin, ground coriander and garam masala
2 tsp of ground turmeric
1 tsp of five spice powder
2 tsp hot chilli powder (more if you wish!)
A little cooking oil of your choice
One tin of crushed tomatoes
Method:
Ingredients:
2 large duck breasts
1 large onion (chopped)
1 tbsp of finely minced garlic
1 tbsp of finely minced ginger
1 tbsp each of ground cumin, ground coriander and garam masala
2 tsp of ground turmeric
1 tsp of five spice powder
2 tsp hot chilli powder (more if you wish!)
A little cooking oil of your choice
One tin of crushed tomatoes
Method:
- Put the duck breasts in a non-stick pan over a low to medium heat (no oil) and wait until the duck fat flows into the pan and the skin is slightly browned. Turn the duck breasts over and sear for a few minutes. Set duck breasts aside.
- Put the chopped onions into the pan containing the duck fat. Add cooking oil if necessary and cook slowly until the onions are caramelised. Add the minced garlic and ginger and cook a further minute or two. Then add the dried spices and the tin of tomatoes. Heat through.
- Chop the (semi-cooked) duck breasts into chunks and remove any rubbery looking skin.
- Place everything into a slow cooker/stockpot set on high and cook for a minimum of six hours.
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