Duck And Potato Curry Burma Food

ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY

Steps:

• Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
• With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
• Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.

DUCK AND POTATO CURRY (BURMA)

Steps:

• Mix the turmeric with the salt and fish sauce and toss it with the duck. Put it in the fridge and let it marinade for 30 minutes.
• Put the onion, garlic and dried chilies in a food processor. Pulse until you have a smooth paste.
• Heat the oil over a hot flame and fry the potatoes until they are lightly browned on all sides. Now take them out of the oil and set them aside. Put the duck pieces into the same oil and lightly brown that, too. With a slotted spoon, take the duck out of the pan and set it aside.
• Put the onion paste into the oil and cook over medium heat, stirring frequently, until it turns a rich reddish brown color, which should take 15 to 20 minutes.
• Add the paprika and cook until fragrant.
• Return the duck and potatoes to the pan and add the water. Cover the pot and simmer for 45 to 60 minutes, stirring occasionally. The meat should be tender.