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Duck Curry

Duck skin contains much fat and has a rougher texture. When we eat out we scarecly order roast duck because it's quite frustrating to separate the meat from the bone. But in the informality of the home duck makes quite a tasty dish. To cook, the ingredients are as follows :

fresh duck

1tsp salt

freshly ground black pepper

50 ml (1/4 cup) dark soy sauce

4 dried black mushrooms

14 oz squash

cloves qarlic

small onion

oil for deep frying

5 1/3 cups chicken stock

pickled limes.

2 tsp cornflour

Steps to cook

Clean and prepare duck and cut into pieces. Place in shallow dish, add salt, pepper, soy sauce and let stand for 40 minutes. Soak mushrooms for 40 minutes. Discard stems and cut the caps in half. Peel squash, cut into bite-size pieces, finely chop the garlic and onion. Heat oil in large pan and deep-fry the duck for 3-4 minutes. Remove duck and drain thoroughly on kitchen paper. Pour away most of the oil from the pan, add garlic and onion and saute for 3-4 minutes. Replace the duck, pour in stock and bring to boil. Cover pan, reduce heat and simmer for 90 minutes until duck is almost cooked. Remove lid from pan, add mushrooms, squash, pickled limes and continue to cook over moderate heat for further 10-15 minutes till duck is tender.
Transfer pieces of duck to a serving plate and surround with mushroom and squash. Strain the stock, pour 1 2/3 cups into fresh pan and bring back to boil. Mix cornflour with a small quantity of water, add this to pan and stir to thicken before pouring sauce over the duck.

Mya Zin

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