Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: fried on March 22, 2015, 02:47 PM
-
I accidentally let slip that I was planning to do a duck curry on Saturday night while the missus was away, 'no chance' she said 'I want to try that'.
So, I did a rush job on Friday evening. Turned out very nicely.
The recipe is basically CH's NIS. I used a different 'mix' as I had some hand roasted stuff that I'd been using for trad stuff to use up. The green chillis are larger 'Morrocan' ones we get in France, not too hot but I like that they stay a bit crunchy.
The duck is tikkaed, using a easy variation on Blade's recipe, but without the Pataks. I managed to get in 3h marinating time. I then pan cooked it as normal for 'magret de canard' i.e skin down, getting rid of the fat, finished off with my little blow torch.
I cooked the duck rare, sliced it fairly thickly, then added it for the last 5 mins of cooking time.
The photo was a bit rushed due to doing rice and paratta at the same time. Sorry about the spoon, I normally use a spatula, but I thought I'd look cooler with my pound shop chef spoon.
(http://i1050.photobucket.com/albums/s404/fried71/e105f2ca-c620-4da3-b038-ce85beaa3b57_zpspbliohpt.jpg) (http://s1050.photobucket.com/user/fried71/media/e105f2ca-c620-4da3-b038-ce85beaa3b57_zpspbliohpt.jpg.html)
-
Sacre bleu.Haute cuisine. NIS with tikka'd duck :P
The duck is tikkaed, using a easy variation on Blade's recipe, but without the Pataks.
Would you care to share fried? :)
Certainly looks the biz. Shame the rice and paratta interfered with the picture of it plated up prior to consuming the upmarket NIS though ::) ;D
Sorry about the spoon, I normally use a spatula, but I thought I'd look cooler with my pound shop chef spoon.
;D ;D ;D
-
As I rather enjoy my magret de canard, I had sort of dismissed talk of currying duck breast - especially given the density of the meat. But, lo and behold, it's been done! And, of course, it looks very nice indeed!
I may have to give this a go, although my good lady wife is visibly and audibly baulking at the very idea! :)
-
That looks very nice, I always have roast duck curry when I go to my local Thai.
London.
-
That looks very nice, I always have roast duck curry when I go to my local Thai.
London.
I love thai duck green curry, I don't know why it isn't used more in BIR, probably 50% cultural/ 50% financial.
CH - The tikka recipe couldn't be more simple:- GG paste, tom puree, mix powder, cumin powder, GM powder, lemon juice, yogurt. I added a tsp of mango puree (duck and fruit works well). A bit of oil.
I cooked the tikka at the last minute, didn't want it to dry out to much.