Billy's duck curry
Billy's curried duck is a sure fire hit. It takes a bit a work but boy is it worth it!
INGREDIENTS
For the duck:
1 x whole duck
1 x onion
1 tbsp garam masala
1 tbsp turmeric
1 tbsp chilli powder
1 tbsp plain flour
1.5l chicken stock
2 large spring roll wrappers cut in half to produce 4 strips
METHOD
Firstly, remove the legs and breasts from the body of the duck and set aside. Mix the spices together and dust the legs and breasts. Add a little oil to the breasts and massage the spices into the meat, cover and refrigerate until ready to cook.
To make the samosa put the legs, and flour into a pressure cooker and brown. Add the stock and a roughly chopped onion and cook on full pressure for 30 minutes. Allow the pressure to reduce, remove the legs and flake off the meat – it should be beautifully soft and come apart easily from the bones. Put the meat and stock aside.
Once you have made the curry sauce mix through the leg meat until it is easy to shape and handle. Take a spring roll wrapper and cut it in half, add a tablespoon of leg meat at the top and fold over one corner over the meat. Continue to fold over in a triangle shape until you have a samosa.
Drizzle with oil and bake the samosas at 180C for 10 – 15 minutes or until the pastry is crispy and brown.
INGREDIENTS
For the curry sauce:
1 tbsp Sesame seeds
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Black onion seeds
½ tsp Fenugreek seeds
1 tbsp Desiccated coconut
1 tbsp Ground almonds
1 tsp Mustard seeds
1 tbsp Curry leaves
1 tbsp Red chilli powder
1 tbsp Turmeric
50ml Veg oil
1 x Onion finely diced
50g Tamarind paste
1 tsp Salt
1 tsp Sugar
Knob butter
METHOD
Dry toast the sesame, coriander, cumin, black onion seeds fenugreek until they release their aromas, 1-2 mins. Set aside.
Toast the coconut and almonds in the same pan until golden, 1 minute, then add to seeds.
Heat the oil until hot, add the mustard seeds, followed by the curry leaves, reduce the heat and add the onion and cook until it’s soft, stir in the chilli powder, turmeric and tamarind. Add the nuts and seeds, cook for 2-3 mins, until thickened. Then add the reserved stock from the duck legs and a knob of butter.
To make a beautifully smooth sauce you can blend this and keep warm before serving.
INGREDIENTS
For the daal:
100g red lentils
1 tsp turmeric
1 tsp red chilli powder
1 tbsp cumin seeds
50ml veg oil
1 tbsp mustard seeds
1 shallot, finely diced
1 garlic clove, grated
1 green chilli, finely chopped
1 tsp turmeric
1 tsp red chilli pepper
8 x cherry tomatoes, halved
Salt and lemon to taste
METHOD
Wash the lentils and cover with salted water add the turmeric and chilli powder and bring to a simmer, cook until soft. Set aside.
Fry off the cumin seeds in vegetable oil, add the mustard seeds and shallot and fry until golden. Then add the garlic, green chilli, turmeric, chilli powder and the cherry tomatoes, cook on a medium heat until softened, and add to the lentils. Season and add some finely chopped coriander.
INGREDIENTS
For the coriander chutney:
50g Coriander, roughly chopped
1 Garlic cloves
1 Green chilli
1 tsp Salt
½ tsp sugar
Squeeze lemon
1 tbsp vegetable oil
METHOD
Wash the coriander, add to a blender, with garlic, chilli, salt, sugar, vegetable oil and lemon, blend and pass through a sieve, set aside.
TO SERVE
To cook the marinated duck breasts, score the skin and place skin side down in a cold pan. Slowly bring up the heat, rendering out the fat until the skin is nice and crispy. Put the pan in a hot oven for 5 minutes to cook the breast through to your liking. Cut in half lengthways.
To serve, put a tablespoon of daal on the plate and top with half of the duck breast. Top with the samosa, a teaspoon of coriander chutney, pickled carrots and the curry sauce.