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Curry Duck Recipe

Recipe By Slurrp

Curry duck is a popular dish worldwide. Prepared from marinating duck and then sauted with onions, garlic, jalapenos and seasoning ingredients.

4.9
27 Rating -
Rate
Non Vegdiet
3hr total
1hr Prep
2hr Cook
3hr total
1hr Prep
2hr Cook
Curry Duck
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ingredients serve

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Ingredients for Curry Duck Recipe

  • 4 pound Roasted Duck
  • 1.25 tablespoon Salt
  • 3/4 tablespoon Black pepper
  • 5 tablespoon Chopped Onions
  • 3 tablespoon Chopped Garlic
  • 2 Tbsp Minced Pimentos/Jalapenos
  • 6 tablespoon Minced Celery
  • 2 teaspoon Minced Ginger
  • 6 tablespoon Chopped Chadon Beni/Culantro
  • 4.50 tablespoon Duck and Goat Curry Powder
  • 1.50 teaspoon Geera Powder
  • 1 teaspoon Amchur Masala
  • 3/4 cup Green Seasoning
  • 3 tablespoon Coconut Oil
  • 1/2 teaspoon Whole Cumin Seeds
  • 8 Carapoulay Leaves
  • 2 teaspoon Amchar Massala
  • 2 teaspoon Turmeric Powder
  • 1.50 teaspoon Geera/Cumin Powder
  • 6 cup Water
  • 3 tablespoon Tamarind Sauce
  • As required Salt and black pepper

Directions: Curry Duck Recipe

  • STEP 1.Place duck items into a medium bowl and season with the salt black pepper and alternative marination ingredients. Combine well to include and let steep nightlong if doable or minimum of 1 hour.
  • STEP 2.Place a medium iron pot over high heat.
  • STEP 3.Add the oil to heat, then drizzle within the gear seeds and curry leaves.
  • STEP 4.Let cook for ten seconds then sauté the second set of aromatics; onions, garlic, celery, pimentos, ginger, and chadon beni.
  • STEP 5.Sauté for three minutes till fragrant then add your spices; curry, amchar masala, turmeric and cumin. Combine and stir well endlessly, permitting the spices to cook for regarding three minutes within the pot over the high heat.
  • STEP 6.Add one cup of water and cook this curry paste for three minutes coated.
  • STEP 7.Add your seasoned duck and stir to coat.
  • STEP 8.Let it cook for twenty minutes coated over high heat then add the remaining to the pot.
  • STEP 9.Combine well guaranteeing to scrape the very cheap of the pot with the pot spoon to get rid of any caramelized bits.
  • STEP 10.Add the tamarind sauce and water, cowl and let simmer for one hour on medium to high heat.
  • STEP 11.Throughout preparation time, check to examine if water is extraction and be at liberty to feature an extra vi cups of water to help duck in preparation and softening in texture because it yields a young result.
  • STEP 12.Take away cowl, style and season with salt and pepper to preference and add the chadon beni.
  • STEP 13.Once duck items are unit tender with a touch throw in the towel texture, you
  • STEP 14.Ll be able to permit the sauce to scale back if you need a thicker consistency.
Nutrition
value
2809
calories per serving
133 g Fat369 g Protein33 g Carbs18 g FiberOther

Current Totals

  • Fat
    133g
  • Protein
    369g
  • Carbs
    33g
  • Fiber
    18g

MacroNutrients

  • Carbs
    33g
  • Protein
    369g
  • Fiber
    18g

Fats

  • Fat
    133g

Vitamins & Minerals

  • Calcium
    604mg
  • Iron
    89mg
  • Vitamin A
    504mcg
  • Vitamin B1
    4mg
  • Vitamin B2
    3mg
  • Vitamin B3
    44mg
  • Vitamin B6
    6mg
  • Vitamin B9
    654mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    15mg
  • Copper
    19mcg
  • Magnesium
    621mg
  • Manganese
    3mg
  • Phosphorus
    4686mg
  • Selenium
    448mcg
  • Zinc
    57mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp