Saturday, 14 July 2012

Recipe - Duck Curry

So as the previous entry stated, I bought some gooseberry chutney for my mother so she wouldn't make things awkward. It kind of worked. There were no big issues while the Actress visited. I mean, it was still soul crushingly boring and there was nothing interesting I could show her do we ended up in Spoons at 1.30 (after having eaten a delicious Greggs) but we watched lots of TV and ate food and stuff. Some of that food I cooked myself. The duck curry! I've banged on about how good that Bengali duck I had at a dinner party was before. It was so good, I still remember it as vividly as if I'd eaten it earlier today. (What I actually ate earlier today was Linda McCartney sausages, cheese and red onion plaits and a veggie supreme pizza. The oven is very useful for when you're too hungry.) That's what I tried to replicate. Of course, it wasn't that good. But it was still pretty good. It went down a treat. I would've liked to simmer it for an extra hour though. I do enjoy my meltingly tender fatty meats. Anyway, my parents, my brother, my guest and I all ate together and made silly chit chat and all was well. The Actress and I sipped secret wine like I did on Fourteen Year Old Fridays and EVERYTHING WAS GREAT. But you know how the old song goes: 'then I go and spoil it all by saying something stupid like 'why didn't you get a first?'' I reacted badly. It was awkward. Anyway, here's the recipe!
Duck curry
4 duck legs, seasoned with salt all over
1 large onion, finely sliced
6 cloves garlic, finely chopped
1.5 inch ginger, finely chopped
1.5 tsp fenugreek
1 tsp ground cumin
1 tbsp ground coriander
1 tbsp chilli powder
0.5 tbsp turmeric (I used 1 tbsp then regretted it)
4 cardamom
1 stick cinnamon
2 bay leaves
4 cloves
1 tsp salt

Heat a tablespoon of vegetable oil in a heavy bottomed pan.
Once hot, brown the duck legs all over, about five minutes on each side.
Remove the duck legs and place to one side.
Turn the heat down to medium and add a teaspoon of ghee.
Fry the onions until browning for ten minutes, scraping the bits from the bottom with a touch of water if necessary.
Add the garlic and ginger and fry for a further five minutes.
Add the spices and fry for a further minute.
Replace the duck legs, add a couple of tablespoons of water and bring to a simmer.
Turn down to a low heat and let simmer, covered for 1 hour AT LEAST until the duck is tender.
Remove the lid and increase the heat slightly.
Let simmer, turning occasionally, until all the water has evaporated and the duck is frying in the spice-oil. This should continue until the meat is a glorious dark colour and the sauce is reduced to your liking.

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