BREAST OF DUCK CURRY
It's a great way to use your leftover breast of duck!! But you can also use chicken breast!
Provided by Elaine Benoit
Categories Dinner
Time 24m
Number Of Ingredients 9
Steps:
- Heat a deep sauté pan on medium. Add oil and once that heats up, add onions and sauté for 10 minutes.
- Add garlic and sauté for another 2 minutes.
- Add yellow curry paste, fish sauce, coconut milk and chicken broth and let it come to a simmer. Cook for 5 minutes.
- Add baby spinach, stir and take off heat.
- With the oven rack on the highest position, turn broiler on high.
- Place breasts on jelly roll pan and broil for 2 - 4 minutes. Stand there checking to make sure you don't burn the skin.
- Slice duck in slices and plate. Add a veggie and spoon curry sauce on the duck breasts.
- Eat
- Sigh
- Enjoy
Nutrition Facts : ServingSize 1 serving, Calories 383 kcal, Carbohydrate 21 g, Protein 28 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 647 mg, Fiber 4 g, Sugar 9 g
DUCK CURRY - CARI VIT (VIETNAMESE STYLE)
Make and share this Duck Curry - Cari Vit (Vietnamese Style) recipe from Food.com.
Provided by hn2978
Categories Curries
Time 7h30m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
- chiles and Red Curry Paste to a puree.
- In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
- Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
- Bring to boil, lower heat, cover and simmer for 20 minutes.
- Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
- Serve with steamed rice or a loaf of french bread.
Nutrition Facts : Calories 2124.6, Fat 181.5, SaturatedFat 66.1, Cholesterol 258.8, Sodium 447.1, Carbohydrate 78.9, Fiber 13.2, Sugar 11.9, Protein 46.9
BOMBAY DUCK CURRY
This is a simple recipe which I learnt from Dad. Bombay Duck is a delicate fish which is popularly deep fried. This recipe is a Bengali version of the Bombay Duck curry, lightly spiced and easy to cook. Tastes great with piping hot rice.
Provided by Chef Mahua
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
- Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
- Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce flame to medium, and allow the fish to cook in its juices for 5 minutes.
- With a spoon, spread the cooked spice mix over the fish, add a cup of water. Let the fish cook in the gravy for 5 minutes Since this fish is delicate, take care not to stir too much so that the pieces remain intact.
- You may add 1 tsp of lemon juice (optional).
- Garnish with chopped coriander leaves.
- Remove from flame. Serve hot.
- Tastes best with rice.
Nutrition Facts : Calories 148.8, Fat 10.9, SaturatedFat 1.3, Sodium 7.9, Carbohydrate 12.7, Fiber 1.8, Sugar 4.8, Protein 2
DUCK CURRY
Make and share this Duck Curry recipe from Food.com.
Provided by Baz231
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
- Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
- Add garlic and chilli and cook for 2 minutes.
- Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
- Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
- Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
- Add the duck and simmer for 10 minutes.
- Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.
Nutrition Facts : Calories 805.7, Fat 55.2, SaturatedFat 27.6, Cholesterol 342.2, Sodium 704.8, Carbohydrate 10.8, Fiber 0.9, Sugar 3.6, Protein 67
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