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Gorkhali Duck Tarkari
Duck Curried in Nepali Herbs and Spices |
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3 lbs. duck, cut into large pieces
2 cups onion, chopped
1 Tbls. curry powder
5 dried red chilies
2 bay leaves
2 cups tomato, chopped
1 cup stock or water
1 Tbls. garlic, minced
1 Tbls. ginger, minced
1 tsp. turmeric
1 tsp. crushed timur
4 Tbls. oil for browning
4 Tbls. oil for cooking
Salt and Pepper
2 Tbls. chopped cilantro for garnish
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In large bowl, combine duck pieces with salt and pepper; toss well.
In a non-stick frying pan, heat oil and brown all pieces of duck until most fat is rendered and the skin is crispy. Reserve browned pieces of duck on a large plate. Discard excess fat.
In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and bay leaves; fry for 30 sec. Add turmeric, timur, and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec.
To this mixture, add curry powder and tomato; mix well for a few minutes.
Transfer browned duck pieces into the spice mixture; stir. Add stock, salt and pepper; lower heat to low and let simmer until duck pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
When cooked, turn off the heat and add chopped cilantro to garnish.
Serve hot with rice, and or roti (flat bread).
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Preparation Time: |
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| Recipe Origin: Nepal |
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Submitted by: |
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Tulsi Regmi
Ontario
Canada |
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| This recipe has been viewed 4915 times. |
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