Topic: North Indian duck special

[fried]

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.

[curryhell]

Sacre bleu.Haute cuisine.  NIS with tikka'd duck 

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

[Naga]

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!

[london]

That looks very nice, I always have roast duck curry when I go to my local Thai.

London.

[fried]

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.