### Curry Duck Recipe
#### Ingredients:
– 2 lbs (900g) duck, cut into pieces
– 2 tbsp curry powder
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1 tsp chili powder (adjust to taste)
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 2-inch piece of ginger, minced
– 2 tomatoes, chopped
– 1 cup coconut milk
– 2 cups chicken broth or water
– 2 tbsp vegetable oil
– Salt to taste
– Fresh cilantro for garnish
#### Instructions:
1. **Marinate the Duck:**
– In a large bowl, mix the duck pieces with curry powder, turmeric powder, garam masala, cumin powder, coriander powder, and chili powder. Make sure the duck is evenly coated.
– Let it marinate for at least 30 minutes to an hour.
2. **Prepare the Curry Base:**
– Heat the vegetable oil in a large pot or Dutch oven over medium heat.
– Add the chopped onion and sauté until golden brown, about 5-7 minutes.
– Add the minced garlic and ginger, and sauté for another 2-3 minutes until fragrant.
3. **Cook the Duck:**
– Add the marinated duck pieces to the pot and brown them on all sides. This should take about 8-10 minutes.
– Add the chopped tomatoes and cook until they soften and begin to break down, about 5 minutes.
4. **Simmer the Curry:**
– Pour in the coconut milk and chicken broth (or water). Stir well to combine.
– Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to 1 hour, or until the duck is tender and the flavors have melded together.
– Stir occasionally to prevent sticking and to ensure even cooking.
5. **Season and Serve:**
– Taste the curry and adjust the salt as needed.
– Garnish with fresh cilantro before serving.
#### Serving Suggestions:
– Serve the curry duck with steamed basmati rice or naan bread.
– You can also pair it with a side of vegetables or a simple cucumber salad to balance the richness of the curry.
Enjoy your flavorful and aromatic curry duck!
