Curried Duck Legs With Ginger And Rhubarb Recipes

CURRIED DUCK LEGS WITH GINGER AND RHUBARB

Steps:

• Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs with 1 teaspoon salt.
• Heat oil in a large skillet or sauté pan over high heat. Add as many duck pieces as fit easily. Brown on one side, about 7 minutes. Turn and brown other side. Transfer to a bowl. Repeat if necessary.
• While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
• When duck is done, spoon out all but about 2 tablespoons of fat from skillet. Add remaining onions and a large pinch of salt. Sauté until soft, 5 minutes. Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
• Add coconut milk and 2 cups water, and bring to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through. Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
• Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.

CURRIED DUCK LEGS WITH GINGER AND RHUBARB

Steps:

• Trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs wih 1 tspn salt. Heat oil in large skillet over high heat. Add as many duck pieces as fit easily. Brown on all sides. Combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 tspn sal and 1/4 cup water in a blender and process till smooth. when duck is done, spoon out all but 1 Tbspn of fat from skillet. Add remaining onions and a large pinch of salt. Saute until soft. Add ginger-garlic paste and cook until most of liquid evaporates. Add coconut milk and 2 cups water, and brink to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat o low, and simmer gently for 1 hour, turning duck pieces halfway thru. Uncover pan turn duck again and let simmer uncovered for 10 min. Spoon fat off sauce and serve duck or better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.