Duck Curry(Suitable for Crock-Pot)
Mi Mi Khaing | |
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Ingredients
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| 1 (3-pound) ducks |
| 1/3 teaspoon turmeric |
| 1 tablespoon salt |
| 3/4 teaspoon black pepper |
| 2 tablespoons soy sauce |
| 1/2 cup curds or yogurt |
| 3 teaspoons dried garlic chips |
| 1 1/2 cups onion, chopped finely |
| 2/3 cup oil (less if duck is fatty) |
| 3 bay leaves |
| 1 teaspoon ginger powder |
| 1 teaspoon chili powder |
Methods
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| Cut duck to approximately 2-inch portions. Rub with turmeric, salt, pepper, and soy sauce. Add curds and let stand two hours or more. |
| Soak garlic chips in 2 teaspoons water. |
| Heat oil, add bay leaves. Lower heat, add garlic and onions, fry till fragrant. Add ginger and chili. |
| Add duck, stir, raise heat slightly; stir, cover, and let cook about 10 minutes. |
| Add water, one-half cup at a time, as needed, to simmer over low heat till tender. |
| Correct seasoning, cook, stirring carefully till water is absorbed and only clear oil above thick essence remains. |
| This recipe is suitable for cooking in a crock-pot. |