CURRIED DUCK LEGS WITH GINGER AND RHUBARB
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs with 1 teaspoon salt.
- Heat oil in a large skillet or sauté pan over high heat. Add as many duck pieces as fit easily. Brown on one side, about 7 minutes. Turn and brown other side. Transfer to a bowl. Repeat if necessary.
- While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
- When duck is done, spoon out all but about 2 tablespoons of fat from skillet. Add remaining onions and a large pinch of salt. Sauté until soft, 5 minutes. Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
- Add coconut milk and 2 cups water, and bring to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through. Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
- Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 42 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams
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Mya 12
[email protected]Yum!
Emmanuella Antwi Obeng
[email protected]This dish was easy to make and turned out great! I'll definitely be making it again.
Kalim Himat
[email protected]I'm not a big fan of duck, but this dish was amazing! The curry sauce was so good that I forgot I was eating duck.
Jacob Harris
[email protected]This dish was delicious! The curry sauce was flavorful and the rhubarb added a nice tartness. I would definitely recommend it.
Ganga Shrestha
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor combination of the curry and rhubarb. I'll definitely be making it again.
Miia Olivia Poysti
[email protected]This was my first time cooking duck legs and they turned out amazing! The curry sauce was so good that I could have eaten it by itself. I'll definitely be making this dish again.
Uzain Abbasi
[email protected]I love the combination of flavors in this dish. The curry is rich and flavorful, and the rhubarb adds a nice tartness. It's a great dish for a special occasion.
Elison Gierach
[email protected]This dish was easy to make and turned out great! The curry sauce was especially delicious. I served it over rice and it was a hit with my family.
Sd Khan
[email protected]I've always been a fan of duck, but this recipe takes it to a whole new level. The curry sauce is rich and flavorful, and the rhubarb adds a nice tartness that balances out the richness of the duck. I'll definitely be making this again!
dylan alexander
[email protected]This was an amazing dish! The duck legs were cooked perfectly and the curry sauce was so flavorful. I especially loved the combination of ginger and rhubarb. It was a unique and delicious twist on a classic dish.