This being the month of Christmas, a holiday celebrated among 160 of the 195 countries that make up this planet, I’ve decided to do a monthly installment of how various countries around the world celebrate this special holiday in their kitchens and feature their signature holiday meals. Some may be sides, some may be mains, maybe a dessert or two, some may be a complete dinner. Only time will tell by which country my girls have randomly pulled out of Santa’s hat.
Today is the last day of Christmas and this dish does not disappoint! Before we hit this oddly mild streak of weather, it was bitterly cold and this Indian duck curry warmed our winter-weary bodies. When looking at the available duck options at the grocery store, I found I could purchase an entire duck for the price of 2 breasts. While skinning and butchering a duck isn’t necessarily the easiest job, it is necessary for this curry recipe. While the recipe comes together faster than one might think, there still is a braising aspect and you really don’t want to braise delicate duck breasts. Instead, I give them a nice sear and serve it atop the unctuous curried dark meat for a delicious balance of flavor and texture. I hope you all enjoyed these recipes from around the globe.
Duck Curry
4 yukon gold potatoes, peeled and diced
1 whole duck
2 tbsp coconut oil
2 shallots, sliced thin
3 tbsp curry powder
Large onion, diced
2 carrots, peeled and diced
1 tbsp fresh ginger, minced
2 green chilies
2 cups coconut milk
Apple cider vinegar
Cilantro
Before you butcher the duck, bring the potatoes to a boil, in a pot of salted water, then simmer for about 10-15 minutes. Drain and reserve.
While the potatoes cook, remove the spine and wings from the duck and reserve for another use. Carve off the thigh/leg quarters. Slice the breasts away from the carcass, leaving the skin on, and save the carcass for making stock at a later time. Remove the skin from the quarters and remove the meat from the bone. Chop the dark meat into small pieces and place in a prep bowl. Season with kosher salt and black pepper and reserve.
In a dutch oven, melt the coconut oil over medium-high heat, then brown the shallots. Stir in the curry powder until fragrant. Add in the onion, carrots and ginger, along with a pinch of salt, and stir to incorporate. Cook until the onions become translucent.
Meanwhile, using a sharp knife, cut into the breast skin in a crosshatch pattern. Season the duck breasts with kosher salt and black pepper. Place the breasts skin-side down into a cold skillet and turn the heat to medium-high. After the pan has been sizzling for a few minutes, reduce the heat to low to allow the fat to render. Once the fat has just about fully rendered, and the skin is dark, flip and cook on the flesh side for a couple of minutes until the internal temperature reaches 145. Remove from the heat, let the seared duck rest and reserve.
Once the onions have become translucent, slice a slit into the sides of the chilies and add to the pot along with the coconut milk and a splash of vinegar. Bring to a boil, then reduce the liquid at a simmer until the duck breasts are ready.
When you pull the duck breasts, increase the curry cooking heat to medium, remove the chilies and add in the reserved potatoes to warm.
Once the duck has rested, slice thinly. Ladle some curry into bowls and top with the sliced duck, garnishing with some cilantro.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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