Large
ducks like pintails, mallards and gadwall, provide lots of protein to feed a
family or hunting camp. Breasts are often removed skinless and finding a way to
maintain the right texture and flavor when cooking can be a challenge.
Large
ducks like pintails, mallards and gadwall, provide lots of protein to feed a
family or hunting camp. Breasts are often removed skinless and finding a way to
maintain the right texture and flavor when cooking can be a challenge.
Curry
is aromatic, and the smell could make someone think that the spices would
overwhelm any protein cooked in it. However, duck is robust and stands up well,
keeping its identity in a curry dish.
The
duck is cut into small pieces, cooked with a curry paste, then coconut milk and
chicken broth are used to simmer the birds until fork tender. Served on a bed
of long-grain rice, the curried duck could quickly become your favorite
aromatic fowl recipe.
Author:
Brad Fenson
Ingredients
6
large duck breasts
3
cloves garlic, crushed
6
sprigs thyme
1
Thai chili pepper, pierced
juice
of 1 lime
1
tsp salt
1
medium onion finely chopped
1
14-oz. can coconut milk, or cream
1
cup chicken broth
3
Tbsp canola oil
3
green onions, finely chopped
Curry Paste
¼
cup curry powder
½
tsp cumin
1
tsp garam masala
3
cloves garlic, crushed
5
sprigs thyme
3
Tbsp water
Directions
Place duck in a bowl and add garlic,
thyme, scallion, Thai chili pepper and salt. Mix evenly. Squeeze the juice of
one lime over the top. Add just enough water to cover the duck. Place in the
fridge and let marinate for 12-24 hours.
Make a curry paste by adding the
curry powder, cumin, garam masala, garlic, thyme and water. Stir gently until
the paste forms.
In a deep Camp Chef cast-iron frying pan over medium heat, add canola oil.
When the oil is hot, stir in the curry paste and onion. Cook for 7-10 minutes,
stirring frequently. If the mixture sticks to the pan, add a tablespoon of
water at a time until the mixture loosens.
Add the marinated duck to curry paste
and stir to coat—Cook the mixture for 15 minutes on medium-low heat without
adding any liquid.
Add the coconut milk and chicken
broth to cover the duck. Use more than one cup of broth, if required. Bring the
mixture to a boil, then lower heat. Simmer with a lid on for an additional
30-45 minutes or until the duck is tender.
When the duck is tender, remove from
heat and garnish with chopped green onion. Serve over a bowl of long-grained
rice, such as Basmati.
