Duck and Potato Curry

Burma Duck and Potato Curry Recipe with Turmeric and Fish Sauce

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 60 minutes | Servings: 4

Introduction

Duck and Potato Curry is a flavorful and hearty dish that combines tender duck meat with soft potatoes in a rich and aromatic gravy. This dish is perfect for a cozy night in or a special occasion, as it is sure to impress your guests with its unique flavors and textures.

History

This recipe has its origins in traditional Southeast Asian cuisine, where duck meat is a popular protein choice for curries. The combination of duck and potatoes in a curry sauce is a classic pairing that has been enjoyed for generations. The rich and savory flavors of the duck meat complement the mild and creamy texture of the potatoes, creating a harmonious and satisfying dish.

Ingredients

0.25 tsp of ground turmeric
0.25 tsp of salt
1 tbsp of fish sauce
0.5 of a medium-sized duck, cut into 1-inch chunks
4 waxy potatoes, cut into 1-inch cubes
1 large onion, chopped
4 cloves of garlic, crushed
1 tsp of crushed dried chillies
0.5 tsp of paprika
100 ml of groundnut oil
150 ml of water

How to prepare

Mix the ground turmeric, salt, and fish sauce and marinate the duck pieces for at least 30 minutes. This will enhance the flavor of the meat and help tenderize it.
Roughly chop the onion and put it into a pestle and mortar. Pound it to form a paste, then add the crushed garlic and dried chilies. Continue to pound until they are well incorporated. Using a pestle and mortar makes a noticeable difference in the taste of the gravy. If you don't have one, simply finely chop everything.
In a large saucepan or wok, heat the groundnut oil. Fry the potatoes over high heat, turning regularly, for 2-4 minutes until they are just starting to brown. Remove the potatoes and set them aside.
Next, add the duck pieces to the oil and fry them on high heat for 2-4 minutes to brown the meat. Remove the duck from the oil and set it aside.
In the remaining oil, add the onion mixture and cook over moderate heat for 20-30 minutes until the onions have caramelized and turned reddish brown. Keep an eye on it and stir frequently. Then add the paprika and cook for a few minutes.
It may seem like a lot of oil, but it's important not to skimp here. Insufficient oil will cause the onions to burn and make the gravy bitter.
When the onion mixture is ready, add the potatoes and duck pieces back into the saucepan, give it a quick stir, then add the water. Simmer with the lid on for 45-60 minutes until the meat is tender, occasionally stirring the mixture. It is ready when the gravy has reduced and the oil has resurfaced. Finally, taste for seasoning and serve.

Variations

Substitute chicken or lamb for the duck meat for a different flavor profile.
Add vegetables such as bell peppers, peas, or carrots for added texture and color.
Use coconut milk instead of water for a creamier curry sauce.

Cooking Tips & Tricks

Marinate the duck meat for at least 30 minutes to enhance the flavor and tenderness of the meat.

- Use a pestle and mortar to pound the onion, garlic, and chilies for a more intense and flavorful gravy.

- Fry the potatoes and duck meat separately to ensure they are cooked evenly and develop a nice brown crust.

- Be patient when caramelizing the onions, as this step is crucial for developing the depth of flavor in the curry.

- Simmer the curry with the lid on to allow the flavors to meld together and the meat to become tender.

Serving Suggestions

Serve Duck and Potato Curry with steamed rice or crusty bread to soak up the flavorful gravy. Garnish with fresh cilantro leaves and a squeeze of lime juice for a burst of freshness.

Cooking Techniques

Marinate the duck meat for added flavor and tenderness.

- Caramelize the onions slowly for a rich and savory gravy.

- Simmer the curry with the lid on to allow the flavors to meld together.

Ingredient Substitutions

Use chicken or lamb instead of duck meat.

- Substitute coconut milk for water for a creamier sauce.

- Use sweet potatoes or butternut squash instead of waxy potatoes.

Make Ahead Tips

Marinate the duck meat and prepare the onion mixture in advance.

- Cook the curry up to a day ahead and reheat before serving.

Presentation Ideas

Serve Duck and Potato Curry in a large serving bowl garnished with fresh cilantro leaves. - Arrange steamed rice or bread on the side for a complete meal.

Pairing Recommendations

Pair Duck and Potato Curry with a crisp white wine or a cold beer to complement the rich flavors of the dish.

- Serve with a side of pickled vegetables or a fresh salad for added crunch and acidity.

Storage and Reheating Instructions

Store leftover Duck and Potato Curry in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 18g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 5% DV

- Vitamin C: 30% DV

- Iron: 15% DV

Alergens

Contains fish sauce

Summary

Duck and Potato Curry is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is a satisfying and nutritious meal that can be enjoyed as part of a well-rounded diet.

Summary

Duck and Potato Curry is a delicious and comforting dish that combines tender duck meat with soft potatoes in a rich and aromatic gravy. With a few simple ingredients and some patience, you can create a flavorful and satisfying meal that is sure to impress your family and friends. Enjoy this hearty curry with steamed rice or crusty bread for a complete and satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Duck and Potato Curry. It was a hot summer day, and I was rummaging through my recipe box, searching for something new and exciting to try out in the kitchen. As I flipped through the worn and tattered index cards, I came across a yellowed piece of paper tucked away in the back. The title "Duck and Potato Curry" caught my eye, and I couldn't resist the urge to give it a try.

The recipe was written in a flowing script, with detailed instructions and a list of ingredients that made my mouth water. It called for tender duck meat, fragrant spices, creamy coconut milk, and hearty potatoes. It seemed like the perfect dish to warm the soul on a chilly evening.

I remembered back to the time when I first learned how to cook. I was just a young girl, watching my own grandmother in the kitchen, as she effortlessly whipped up delicious meals for our family. She would always say, "The secret to good cooking is love and patience." Those words have stuck with me throughout the years, guiding me through countless culinary adventures.

As I read through the recipe for Duck and Potato Curry, I couldn't help but wonder where it had come from. Had it been passed down through generations, like some of my other favorite recipes? Or had it been discovered during a journey to a far-off land, brought back as a treasured souvenir?

I decided to set out on a quest to uncover the origins of this mysterious recipe. I reached out to friends and family, asking if anyone had heard of Duck and Potato Curry before. But no one seemed to have any information. It was as if the recipe had magically appeared in my recipe box, waiting to be discovered.

Undeterred, I turned to the internet in search of clues. I scoured cooking forums and recipe websites, hoping to find a mention of Duck and Potato Curry. After hours of searching, I finally stumbled upon a blog post written by a seasoned chef who had traveled extensively in Asia.

According to the chef, Duck and Potato Curry was a traditional dish from the northern regions of Thailand. It was a hearty and comforting meal, perfect for chilly winter nights. The chef had learned the recipe from a local villager during one of his culinary adventures in the countryside.

Armed with this newfound knowledge, I set to work on preparing the Duck and Potato Curry. I gathered all the ingredients and carefully followed the instructions, savoring the aromas of the spices as they mingled together in the pot. The duck meat simmered gently in the coconut milk, becoming tender and succulent. The potatoes soaked up the rich flavors of the curry, creating a hearty and satisfying dish.

As I sat down to enjoy my creation, I couldn't help but feel a sense of pride and accomplishment. The Duck and Potato Curry was a delicious reminder of the joy and fulfillment that cooking brought into my life. It was a dish that had traveled across oceans and continents, carrying with it the stories and traditions of generations past.

And so, as I savored each bite of the Duck and Potato Curry, I felt a deep gratitude for the culinary journey that had brought me to this moment. I knew that this recipe would become a cherished part of my own culinary repertoire, to be shared with family and friends for years to come. And I whispered a silent thank you to the unknown villager in Thailand who had shared this delicious dish with the world.