Monday, 26 May 2014

Mauritian Duck Curry

Chilli was a staple in my household and growing up i just could not get enough of the stuff.

I would watch my mum soak the dry chillies, put them in the processor and add her magic touches to ensure a firey red concoction in a jar.


My taste buds and tolerance for all things spicy has softened since then and im opting for curries with more depth and flavour. I stumbled on this mauritian duck curry (http://www.sbs.com.au/foodsafari/recipe/index/id/152/n/Mauritian_duck_curry) which was rich in flavour but light on chilli.


I added my own flavours of paprika and simmered the duck similar to a Malaysian style chicken curry. If i wasn't pressed for time i would prefer slow cooking as the recipe suggested, and no doubt the 'falling off the bone' would be the decadence this dish would have had.

Overall, its a favourite with my husband and a dish my in laws wouldn't say no to!


Items You Need:

- 1 tablespoon of Paprika
- 2 tablespoons of mild curry powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 2 tomatoes chopped
- 1 whole red onion diced
- 1 sprig of curry leaf
- 2 garlic cloves (bruised)
- 1/2 cup of chopped coriander leaves
- 1 tablespoon of grated ginger
- 1/2 cup of chicken stock
- 2 tablespoons of olive oil
- 4 duck maryland

What's Next?

1. Season the duck marylands with salt, pepper and add to a hot skillet pan. Brown the duck and set aside. 

2. In the same pan fry the onions, garlic, ginger and curry leaf together till fragrant

3. Mix the Paprika, curry powder, cumin, coriander powder with 3 tablespoons of water or until the powders have dissolved into a paste like consistency. Add to the onion mixture in the pan and fry for another 3 minutes

4. Add the chopped tomatoes into the pain and simmer for another 5 minutes.

5. Add 1/2 the mixture into a slow cooker and place the duck marylands on top of the paste. Pour the remaining sauce on top of the duck maryland and add 1/2 cup of chicken stock to ensure the meat is covered.

6. Place on medium heat and slow cook for 1 1/2 - 2 hours checking intermittently to ensure the duck meat is 'falling off the bone'


Best served with coconut or basmati rice

1 comment:

  1. I've never had a duck curry before but I'd love to give this a go! It sounds fantastic :) Thanks for sharing Jaclyn!

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