This Burmese curry is aromatic and simple to make, serve with plenty of steamed jasmine rice and with the spicy apple salad with Thai green chilies. This delicious recipe can be made a day in advance, chilled overnight and then simply reheated before serving.
INGREDIENTS (Serves 4)
4 duck legs
1 ½ tsp of ground turmeric
4 tbsp vegetable or sunflower oil
4 medium onions, roughly chopped
1 garlic bulb, cloves
50g fresh root ginger
1-2 tsp chilli powder
2 tsp garam masala
1 tsp salt
300ml fresh chicken stock
Steamed white rice, to serve
1. Coat the duck legs with ½ tsp ground turmeric. Heat 2 tbsp oil in a large casserole dish over a medium-high heat, then sear the duck on both sides until golden brown (4-5 minutes). Transfer to a plate and set aside. 2. Heat the remaining 2 tbsp oil in the casserole dish and add the onions. Gently cook the onions over a low heat for 15-20 minutes, stirring frequently, until they become soft and slightly brown. You can reduce the heat if they start to catch too quickly.
3. Meanwhile, put the (peeled) garlic and ginger in a pestle and mortar or food processor and mash or whizz into a paste. When the onions are ready, add the paste to the casserole dish and cook, stirring, until fragrant. Add the spices, the remaining 1 tsp turmeric and the duck, then stir to combine for a minute or so. Add the salt and chicken stock. Bring to the boil, then cover, reduce the heat and leave to simmer on a low heat for 40 minutes. Uncover, give it a stir (adding a little water if needed), then cook for another 40 minutes. The curry is ready when you can easily pierce the duck legs with a fork, the meat is starting to fall off the bone and the sauce resembles a reduced gravy. Serve with steamed white rice.