Recipes - Duck Tarkari

Ingredients:

• 3 lbs. duck, cut into large pieces
• 2 cups onion, chopped
• 1 tablespoon curry powder
• 5 dried red chilies
• 2 bay leaves
• 2 cups tomato, chopped
• 1 cup stock or water
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 1 teaspoon crushed timur (Szechwan pepper)
• 4 tablespoons oil for browning
• 4 tablespoons oil for cooking
• Salt and Pepper
• 2 tablespoons chopped cilantro for garnish

Cooking Instructions:

In large bowl, combine duck pieces with salt and pepper; toss well. In a non-stick frying pan, heat oil and brown all pieces of duck until most fat is rendered and the skin is crispy. Reserve browned pieces of duck on a large plate. Discard excess fat.

In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and bay leaves; fry for 30 sec. Add turmeric, timur, and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add curry powder and tomato; mix well for a few minutes. Transfer browned duck pieces into the spice mixture; stir. Add stock, salt and pepper; lower heat to low and let simmer until duck pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti (flat bread).