Bend It Like Beckham: Duck Curry

Introduction

As with the Lamb in Nut Curry, I'm going to make this dish easier to prepare by giving you a cheat sheet to print-out. You're going to put all of the spices onto the spaces provided on the sheet. That way you won't leave any out!


This is, particularly compared to the Lamb dish, a relatively easy dish to prepare. The only difficult or time consuming part, actually, is boning the duck. You can make things much easier on yourself by buying a boneless duck breast. Otherwise, have your butcher cut the duck into pieces and then remove the bones from everywhere but the legs. Work carefully, and you may want to use a metal mesh glove to protect your fingers.

Ingredients

    Place the following ingredients on our spice cheat sheet:

    • 1 1/2 T Ground Coriander
    • 1 t Cayenne Pepper
    • 1/4 t Ground Tumeric
    • 1/4 t Ground Pepper
    • 2" stick of Cinnamon
    • 6 Cloves
    • 4 Cardamom Pods

    Other ingredients:

    • 2 boneless Duck Breast or one whole 3 - 5 pound duck cut in pieces
    • 1 small Onion
    • 1" piece of Fresh Ginger
    • 15 Garlic Cloves
    • 3-6 hot Green Chillies
    • 1 1/2 T White Wine Vinegar
    • 1 t Salt
    • 1 1/4 cup canned Coconut Milk
    • 1 large Baking Poatato
    • 1 t Ghee
    • 1 t Mustard Seed
    • 3 Shallots
    • 20-30 fresh Curry Leaves (optional, but recommended)

Directions

Trim the fat and gristle from the meatYou can vary the heat in this dish by cutting the amount of garlic and chilies you use. I wanted a very spicy, authentic, taste, so I put int about 15 peeled cloves of garlic. You could easily cut this in half.
Pound the meat under a baggieYou'll also want to slice a large red onion.
The meat is evenly thin I used 3 seeded jalapeno peppers. You might tone it down with as few as 1 jalapeno, seeded and sliced.
Add a T of cornstarch to a bowlPeel a 1 inch piece of ginger, and then slice it into match sized slivers.
Add a T of Dijon MustardHere you can see all the ingredients as prepared. We need to chop the garlic now.
Blend the Mustard and the cornstarch into a pastePrint out the cheat sheet to this dish and fill each square with the indicated ingredients. Fold the paper in half and pour the contents into the spice mill and process.
Chop the scallionsThis is what your spice mix should look like.
Chop the parsleyFilm the bottom of your hot frying pan with olive oil and then add the onion.
The duck meat should be cut into pieces about 1/2" by 2 inches. The skin and fat should be removed.
Add the garlic, stirring for a minute or so.
Now, add the ginger, stir.
Add the butter to the oilFinally, add the strips of jalapeno.
Add the green peppercornsThe spice mix goes in next. Stir it into the onion, ginger, garlic, pepper mix.
Saute the meat for 30-40 seconds on a sideAdd the duck to the pot. Brown it on all sides stirring frequently over a medium heat. Don't let our spices burn!
Squeeze half a lemon into the panNow add _______________
Add 2 T of MadieraAdd ______ yogurt
Add a couple of drops of Worcestershire sauce1/2 cup of water goes into the pot. Stir this into the spices and yogurt to make a sauce.
Add the beef broth sauceStir it into a nice mix.
Bathe the steaks in the sauceCover and heat over a medium-low heat.
Plating the Steak DianeWhile the duck is cooking, peel 2 potatoes and cut them into half inch pieces.
Plating the Steak DianeAbout 20 minutes before serving add the potatoes to the curry.
Plating the Steak DianeStir them in so that they are well covered in the sauce. Let the curry cook until the pieces are tender (about 20 minutes).
Plating the Steak DianeFinal preparation means getting everything together we'll need to spice and present the meal. Clean 20 curry leaves, if you can get your hands on them, set them in a small bowl near the stove. Measure out ____T of mustard seed into another bowl. Peel two garlic cloves (less if you want things less spicy) and 2 or three shallots. Thinly slice the shallots and garlic and reserve to a plate near the stove.
Squeeze half a lemon into the panIn a separate heated frying pan, add 2 - 3 T olive oil and then ___ mustard seed. They will quickly begin to "pop".
Add 2 T of MadieraAtoss in the onion and garlic, and give a quick saute. Now add the curry leaves.
Plating the Steak DianeThe duck should be placed on a warm plate. sprinkle the curry leaves, onion and mustard seeds over the top and serve.

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