1 duck, 1.6-1.8 kg trimmed of any fat and
skin, and cut into small pieces
2 tbsp chopped ginger
2 tbsp chopped garlic
salt, to taste
2 tbsp white vinegar
4 tbsp peanut or vegetable oil
3 medium onions, chopped
2 tbsp ground cumin
2 tbsp ground coriander
3 tbsp red chili powder
3 medium tomatoes, chopped
500ml water
4 tbsp fish sauce
2 tbsp ground white pepper
2 tsp chopped coriander (cilantro) leaves
Method :
Place the
duck pieces in a bowl. In a separate bowl combine 1 tablespoon of the
ginger, 1 tablespoon of the garlic, the salt and the vinegar. Rub the
duck thoroughly with the mixture. Leave to marinate for about 1 hour.
Meanwhile, heat the peanut or vegetable oil in a large saucepan over a
low heat. Add the onion and sauté until soft, then add the remaining
ginger and garlic. Sauté for 2-3 minutes. Add the ground cumin, ground
coriander and red chili powder. Sauté for 2-3 minutes. Increase the heat
to medium, add the tomato and cook for 8-10 minutes.
Add the duck
and its marinade. Cook, stirring, until the duck is evenly coated in the
mixture. Add the water, fish sauce and white pepper. Bring to a fast
boil, then reduce the heat to simmer. Cover the pan with a lid and
cook for 10-15 minutes, stirring occasionally, until nearly done. Remove
the lid to finish off cooking. Sprinkle with the coriander leaves. The
sauce should now be fairly thick. If not, remove the meat from the pan,
return the sauce to the heat and simmer until it reduces in volume.
Return the duck to the pan and heat through gently. Serve hot with rice
or bread.
Free range
duck is very popular as a dish for special occasions in the cuisines of
Southeast Asia. When used in a curry, the duck is usually skinned before
cooking.
