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- Cuisine: Mauritian
Delicious, simple, falling off the bone duck curry in a rich thick sauce which is full of flavour.
Ingredients
1 whole duck cut into sauté pieces (1.5 -1.8kg) (see below)
Vegetable oil
3 inch piece of fresh ginger, peeled
6-8 large cloves garlic, peeled and chopped
1-2 birds eye chillies
4 tbsp good quality curry powder, mixed with water to make a wet paste (Purchase from an Indian grocer)
2 medium onions, peeled and finely chopped
10 stalks of fresh young curry leaves
Half a bunch of washed coriander, coarsely chopped
4 medium sized ripe tomatoes remove pulp and diced coarsely
Preparation
In a mortar and pestle crush ginger, garlic and chilli with a pinch of salt to form a paste.
Remove all the excess fat and skin that hangs from the sides or ends of the duck, leaving only the skin that sits on top of the meat. Cut the duck into 2 drumsticks, 2 thighs, and 4-breast quarter and the rest into same size pieces. Place in a bowl, season well with salt and fresh ground white pepper and toss.
Heat a large heavy sauté pan on medium to high heat. When it is hot, put in as many duck pieces as will fit easily, skin side down. Quickly brown the duck on both sides. Set the browned pieces aside. Continue to brown all the duck pieces in the same way. (Do not burn the bottom of the pan) Reduce to medium heat.
To the same hot pan, which should have enough duck fat for frying, add the onion and sauté until light brown. Add the garlic, chilli and ginger paste. Sauté and cook for about 2 minutes, then add the curry leaves and curry powder mix, stirring and cooking over medium-low heat for another 2 minutes until the paste bubbles and cooks out.
Add ½ cup water, the cooked duck pieces and any juices from the bowl.
Mix well and add another cup of water to bring the liquid level to half way up the ingredients. Check seasoning.
Bring to the boil then cover and simmer on a low heat for 45 minutes to 1 hour until meat is tender (almost falling of the bone). Stir gently every 20 minutes or so during the cooking period, turning the duck pieces over now and then.
Remove lid and add chopped tomato. Allow the tomato to break down into the sauce, gently turning up the heat to reduce. Check the seasoning and just before serving add the chopped coriander.
Serve with long grain or basmati rice and eschallot achard.
Mauritian Restaurants
Displaying 2 of 2 Mauritian Restaurants.
| Restaurant | Suburb | |
| 1. | Bukhara Double Bay | Double Bay |
| 2. | The Bondi FM Cafe | Bondi Beach |
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