Duck Padre Curry Recipe

Duck Padre Curry Recipes

Ingredients :

4 duck legs, about 175g (6 oz) each

Method :

Slice the duck breasts diagonally into 2.5cm (1 inch) thick slices and place them in a shallow, non-metallic dish.

Place the chilies, vinegar, ginger, garlic, mustard seeds and peppercorns in a blender or food processor and blend to a smooth paste. Stir the ground coriander, cumin and turmeric into the paste.

Pour the mixture over the duck slices and mix until evenly cooked. Cover and leave to marinate for 3 hours at room temperature or overnight in the refrigerator.

Heat the oil in a heavy-based saucepan. Remove the duck from the marinade, reserving the marinade, and add the duck to the pan with the salt. Cook over a gentle heat for 5 minutes, then pour away any excess fat from the pan.

Add the marinade with the measured water and stir well. Cover and simmer, stirring for 30 minutes, or until the duck is tender. Stir in the sugar, increase the heat and cook the curry over a medium-high heat for 6-8 minutes, stirring frequently. The sauce should be of a thick, coating consistency. Serve hot.

Serves 4

This is a traditional hot and sour curry that originates from the former Portuguese colony of Goa. The vinegar in the recipe acts as a pickling agent, enabling this curry to be made a few days in advance, if you wish.

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