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Be thar hin (duck curry)
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This aromatic curry can easily be made a day in advance, chilled overnight and then simply reheated until piping hot before serving. Serve it with plenty of steamed white rice to mop up the moreish sauce
4 duck legs
1 ½ tsp of ground turmeric
4 tbsp vegetable or sunflower oil
4 medium onions, roughly chopped
1 garlic bulb, cloves
50g fresh root ginger
1-2 tsp chilli powder
2 tsp garam masala
1 tsp salt
300ml fresh chicken stock
Steamed white rice, to serve
1. Coat the duck legs with ½ tsp ground turmeric. Heat 2 tbsp oil in a large casserole dish over a medium-high heat, then sear the duck on both sides until golden brown (4-5 minutes). Transfer to a plate and set aside.
2. Heat the remaining 2 tbsp oil in the casserole dish and add the onions. Gently cook the onions over a low heat for 15-20 minutes, stirring frequently, until they become soft and slightly brown. You can reduce the heat if they start to catch too quickly.
3. Meanwhile, put the (peeled) garlic and ginger in a pestle and mortar or food processor and mash or whizz into a paste. When the onions are ready, add the paste to the casserole dish and cook, stirring, until fragrant. Add the spices, the remaining 1 tsp turmeric and the duck, then stir to combine for a minute or so. Add the salt and chicken stock. Bring to the boil, then cover, reduce the heat and leave to simmer on a low heat for 40 minutes. Uncover, give it a stir (adding a little water if needed), then cook for another 40 minutes. The curry is ready when you can easily pierce the duck legs with a fork, the meat is starting to fall off the bone and the sauce resembles a reduced gravy. Serve with steamed white rice.
If you’re serving 6 this recipe can easily be increased by half - you may need to just brown the duck in batches - step 1.
Typical values per serving:
This recipe was first published in December 2020.