Duck Curry

Name: Duck Curry
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 can pineapple (260 g drained weight) - drained; 260 grams cherry tomatoes; 473 milliliters chicken stock; 300 milliliters 1/2 packet coconut cream; 200 grams packet instant red curry paste; 1 large whole duck - chopped into fairly large pieces; 4 servings Fish sauce to taste; 1 bulb garlic - peeled and crushed; 1 Juice of lime; 150 grams oyster mushroom; 2 stalks lemongrass; 1 can lychee (227 g drained weight) - drained, reserve 200 ml of juice for later use; 2 red onions - sliced

Duck Curry might be just the main course you are searching for. This recipe serves 4. One serving contains 1262 calories, 32g of protein, and 107g of fat. Head to the store and pick up oyster mushroom, lemongrass, bulb garlic, and a few other things to make it today. To use up the lychee you could follow this main course with the Buko Lychee Sherbet (Coconut and Lychee Sorbet) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Place duck pieces skin side down in a Dutch oven or large pot. Slowly render fats under medium heat until skin is browned. Brown the other sides as well. You may have to do this in batches, do not overcrowd the pan. Leave the duck pieces aside for later use. You can soak up the excess oil with kitchen towels.

Ingredients you will need

Whole Duck

Cooking Oil

Equipment you will use

Kitchen Towels

Dutch Oven

Frying Pan

Equipment

Kitchen Towels

Dutch Oven

Frying Pan

Ingredients

Servings:

1can

pineapple (260 g drained weight) - drained 260grams

cherry tomatoes 473milliliters

chicken stock 300milliliters

1/2 packet coconut cream 200grams

packet instant red curry paste 1large

whole duck - chopped into fairly large pieces 4servings

Fish sauce to taste 1

bulb garlic - peeled and crushed 1

Juice of lime 150grams

oyster mushroom 2stalks

lemongrass 1can

lychee (227 g drained weight) - drained, reserve 200 ml of juice for later use 2

red onions - sliced

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Hofer Gruner Veltliner (1 Liter). It has 4.1 out of 5 stars and a bottle costs about 18 dollars.