Duck Curry

Name: Duck Curry
Ingredients: 1 (2 1/4 kg) duck, cut up; 2 teaspoons turmeric; 2 tablespoons butter; 3 medium onions, sliced; 5 garlic cloves, minced; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 12 teaspoon dried red chili pepper flakes; 2 teaspoons grated fresh ginger; 12 teaspoon cinnamon; 250 g tomatoes, peeled and chopped; 2 cups water; 1 12 teaspoons salt; 3 tablespoons lemon juice

14 ingredients

9 steps

Ingredients

1 (2 1/4 kg) duck, cut up
2 teaspoons turmeric
2 tablespoons butter
3 medium onions, sliced
5 garlic cloves, minced
1 teaspoon coriander powder
1 teaspoon cumin powder
12 teaspoon dried red chili pepper flakes
2 teaspoons grated fresh ginger
12 teaspoon cinnamon
250 g tomatoes, peeled and chopped
2 cups water
1 12 teaspoons salt
3 tablespoons lemon juice

Directions

1

Prick the skin of the duck all over with a fork and cook in a 230c oven for 15 minutes.
2

Remove from the oven and pour of the fat.
3

Sprinkle one teaspoon of the turmeric over the duck pieces.
4

Melt the butter in a large frying pan and saute the onions and garlic until golden brown.
5

Stir in the remaining one teaspoon of turmeric and the rest of the spices.
6

Cook for 5 minutes, stirring constantly.
7

Add the tomatoes and water and bring to the boil.
8

Add the duck pieces, cover and cook over a low heat until the duck is tender (about 1 hour).
9

Just before serving, add the salt and lemon juice.