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Duck Curry(Suitable for Crock-Pot)
Mi Mi Khaing
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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
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.

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