Cooking actually starts with grocery shopping.
Got some fresh duck this evening and decided to cook a spicy curry.
Here are the ingredients.
Clockwise from the top - an onion, cloves, fennel seeds, green cardamom, one black cardamom, star anise, cinnamon, black pepper, garlic, ginger, 8 green chillies and a tomato
A fresh 4.28 lb duck (about 2 kilograms)
After removing the insides of the green and black cardamom, powder all the dry spices and set aside
Chop up the onion and stir fry till light brown
Grind the garlic, ginger and green chillies into a paste, and add to the onions
When the mixture is light brown, add the ground spices
Stir frequently and add a few teaspoons of water to prevent the mixture from overheating and sticking to the pot.
This is the stage when the oils from the dry spices are released, but they shouldn't be allowed to burn
Slice the tomato
And add it in
I cut the duck into small pieces to allow the spices to flavour the meat very well. Larger pieces will take longer to cook and they won't taste as good, though they might look better in the plate.
(I always focus on function and taste, instead of looks and presentation) ☺
As the oils get released from the spices add the duck ...
... And mix very well.
Cook without the lid for about five minutes, constantly mixing. Add a little salt, and a tablespoon of vinegar, and cook with the lid on ...
If you have nothing else to do while the duck is cooking, try a few of these awesome cherries!!! Cherry season is in full swing
About 7 minutes later ...
You can replace the cherries with a sip of Gewürztraminer if you like!
Bon Appétit
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