How do i cook duckcurry?

Answer 1

DUCK CURRY - KAEN OF DUCK



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Fresh Duck
6 c Coconut Milk
8 lg Dried Chilies, Soaked
1 t Salt
1 t Black Peppercorns
2 ts Caraway Seeds
1 tb Coriander Seeds
1 t Dried Shrimp Paste
2 ts Minced Cilantro Root Or:
- Use Extro Cilantro Leaves
1 tb Finely Chopped Cilantro
- Leaves
2 1/2 tb Finely Shredded Lemon Grass
1 t Grated Lime Or Lemon Peel
2 tb Minced Shallots
2 ts Crushed Garlic
1 t Minced Fresh Ginger
Fish Sauce (Nam Pla)
Sweet Basil Leaves

Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a
deep saucepan or casserole bring the coconut milk to the boil; simmer for 5
minutes. Pour off half and set aside, then simmer the remaining milk for
about 15 minutes. Add the duck and simmer 10 minutes.

Drain the chilies and pound to a paste with the salt. Grind the
peppercorns, caraway and coriander seeds together and pound with the
chilies. Add the dried shrimp paste, cilantro root and leaves, lemon grass
and lime and pound to a smooth paste.

Stir into the duck and coconut milk, at first adding only half the paste;
check the strength before adding the remaining seasoning paste. Add the
reserved coconut milk, a large splash of fish sauce and basil. Simmer until
the duck is tender and the sauce is thick and flavorful. Check the
seasoning and serve with rice.

Unused seasoning paste can be stored for several days in a covered jar in
the refrigerator.

Answer 2

DUCK CURRY

Ingredients:
Duck - 1 kg
Tomato - 1
Onion - 3
Chilly powder - 2 tbsp
Coriander powder - 2 tbsp
Ginger - 1 piece
Green chilly - 5
Garlic - 3 cloves
Turmeric powder - ½ tsp
Garam masala - 1 tbsp
Coconut oil - 1 desertspoon
Mustard - ½ tsp
Curry leaves - 2 stem
Salt - As required
Coriander leaves for garnishing

Procedure:
Clean Duck and cut into pieces.

Slice Onion, Ginger, Green chilly and Garlic.

Make a paste of Chilly powder, Coriander powder and Tomato.
Heat oil in a kadai, splutter mustard and the sliced items, sauté well.

Add Curry leaves, tomato paste and stir.

Add duck pieces, salt and water.

When the Duck starts cooking add Garam masala.

Keep in low flame till the Gravy becomes thick.

Answer 3

This is an unusual dish - for when you want a curry with a difference! You can use chicken, but mention duck and your dinner guests will be pleasantly intrigued...


Degree of difficulty: Low

You need:
400ml coconut cream
2 Tblsp green curry paste
A fresh/frozen duck - ready to cook!
400ml coconut milk (Tinned or powdered)
8 dried lime leaves
1 Tblsp sugar
1 Tblsp dried Basil Leaves
2 small chillies, chopped (or 2 tsp minced chilli)

Method:
Heat a heavy-based saucepan on the stove. Mix together the coconut cream and paste. Bring to the boil and simmer about 10 minutes, uncovered, until mixture is reduced by about a third.

Chop the duck into about eight pieces. Add the pieces to the saucepan of coconut cream and curry paste. Add the coconut milk and lime leaves.

Simmer, uncovered for about 40 minutes. Stir in the sugar, basil and chillies. Simmer for another 5 minutes or so.

Serving Suggestion: Sprinkle with shredded coconut and serve with rice.

Answer 4

Ingredients
1.Duck - 2kg(Duck comes in heavy weights)
2.coriander powder - 21/2 tbsp
3.red chilly powder - 11/2 tbsp
4.black pepper - 1tsp
5.ginger paste -11/2tbsp
6.garlic paste -1/2 tsp
7.garam masala -1 tbsp
8.turmeric powder -1tsp
9.curry path - 2 big stems
10.salt -to taste
11.onion -6 medium, cut into thin slices
12.coriander leaves to garnish
13.coconut oil -1/2 cup (important, to get th “nadan” taste.)
14.potao - 2 medium (cut into wedges or round slices and fried,

Methods
Skin the duck, and make sure there is not much fat left, on the duck. Cut the duck into medium pieces, and wash and soak them in a generous amount of salt and turmeric powder. Keep it for while until you sauté the masala.
Heat a pressure cooker; pour about ½ cup coconut oil, put onion, sauté them until slightly brown in colour. Lower the heat; add the ginger garlic paste and peppercorn whole or crushed and sauté. Make a paste of the coriander powder, chilly powder, garam masala and salt add them to the onion mixture sauté them until the oil separates.
Now wash the meat in water and squeeze out the excess water or strain it for 5 minutes. Add the meat to the masala and put on low fire until the water begins to separate. This should take about 10 minutes. Once the al the water cooks out it should be enough to cook the meat, if not add about 1 to 1 ½ cup of hot water and pressure cook until you hear about 3 to 4 whistle, on high heat, lower the fire and keep it for another 10 minutes. If you are making in an open vassal, its important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender. Make sure that you leave enough gravy. Garnish with coriander leaves and fried potato wedges.


Duck Roast

Ingredients
1.Duck - 2kg(Duck comes in heavy weights)
2.coriander powder - 21/2 tbsp
3.red chilly powder - 11/2 tbsp
4.black pepper - 1tsp
5.ginger (cut into this slices)-2 tbsp (2 inches)
6.whole red chilly - 10
7.garam masala -1 tbsp
8.turmeric powder -1tsp
9.curry patha - 2 big stems
10.salt -to taste
11.onion -4 medium, cut into thin slices

Method

Skin and cut the duck wash and sock them in salt and turmeric and keep aside for a while, until you sauté the masala.
Pour coconut oil and put the peppercorn whole and add the onion slices, sauté them until it becomes transparent. Off heat, add the coriander powder, chilly powder, garam masala turmeric powder and salt. Keep back on low heat and sauté the ingredients until the oil begin to separate. Crush the whole red chilly to flakes add them to the masala. Add curry patha also here. Add the meat and lower the heat, cover and cook until the water separates. Pour about 1 cup of hot water, if necessary, cover and cook until all the water, disappears. Uncover an cook for another 10 minutes if there is any water left. On a flat frying pan pour ¼ cup of coconut oil and fry the meat until brown in colour and all the extra water disappear, or until the meat is almost dry. Garnish with fried potato wedges

Answer 5

RED CURRY DUCK WONTON NAPOLEONS
Roast ducks are readily available at Chinese markets and for takeout from many Chinese restaurants. Since red curry pastes vary in heat, we suggest tasting a tiny bit of the one you buy before using it.

1/2 cup minced scallion plus 1 whole scallion (1 bunch)
1/2 cup finely chopped fresh cilantro plus 8 small fresh sprigs (1 large bunch)
2 cups plus 1/4 cup vegetable oil
1/4 cup minced peeled fresh ginger
2 tablespoons minced garlic (3 to 4 large cloves)
2 to 6 teaspoons Thai red curry paste*
1 (3-lb) roast duck, meat cut into 1/2-inch dice (3 cups)
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/3-inch dice
1 cup diced (1/3 inch) fresh or canned pineapple (6 oz)
1/2 cup diced (1/3 inch) red bell pepper
24 (4-inch) square wonton wrappers*
Special equipment: a deep-fat thermometer




Cut whole scallion crosswise into 2-inch pieces, then cut lengthwise into thin strips and chill, along with cilantro sprigs, in a bowl of ice and cold water (to crisp and curl) about 1 hour.
Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1/4 cup oil, swirling wok to coat, and heat until it begins to smoke. Add minced scallion, ginger, and garlic and stir-fry until softened, about 2 minutes. Add red curry paste (to taste) and stir-fry, breaking up lumps, 1 minute. Add duck and stir-fry 2 minutes. Transfer duck mixture to a large bowl and cool slightly.

Add mango, pineapple, bell pepper, chopped cilantro, and salt and pepper to taste to duck mixture.

Heat remaining 2 cups oil in cleaned wok over moderate heat until it registers 390°F on thermometer. Fry wonton wrappers, 1 at a time, turning over once, until golden, about 30 seconds each. Transfer with tongs to paper towels to drain.

Drain scallion strips and cilantro sprigs in a sieve and pat dry.

Put a wonton wrapper on a plate and top with 2 to 3 tablespoons duck mixture. Repeat layering twice, ending with duck mixture. (Napoleon will have 3 wonton layers.) Top with a cilantro sprig and a few scallion strips. Make 7 more napoleons in same manner.

Cooks' notes:
• Duck mixture can be prepared 6 hours ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using.
• Wontons can be fried 1 hour ahead and kept at room temperature.

*Makes 8 first-course servings.