Spicy Duck Curry (Bairthar Hin) Recipe

Spicy Duck Curry (Bairthar Hin) Recipes

Ingredients :

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.

Serves 4 - 6

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