RCI-MT.004.0767.001
Sri Lankan Duck
Sri Lankan Duck from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- gm Duck breast skinned and boned675 unit
- 2 unit
- garlic puree2 tsp
- ginger puree2 tsp
- tbl Onion purse6 unit
- gm creamed coconut chopped100 unit
- tbl vinegar any type1 unit
- 1 unit
- 1 unit
- spices (whole):1 unit
- 2 tsp
- 1 tsp
- 1 tsp
- 1/2 tsp
- cassia bark1 1/2 tsp
- 1/2 tsp
- 1/2 tsp
Method
1
Toast the whole spices—coriander, cumin, fennel, fenugreek seed, cassia bark, clove, and green cardamom—in a dry pan over medium heat for 2-3 minutes until fragrant, then grind coarsely using a mortar and pestle.
2
Cut the skinned and boned duck breast into bite-sized cubes (approximately 2-3 cm) and set aside.
3
Heat the vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat until shimmering.
4
Add the garlic puree and ginger puree to the hot oil, stirring constantly for 1-2 minutes until the raw aroma subsides.
2 minutes
5
Add the onion puree and cook, stirring frequently, for 5-7 minutes until the mixture deepens in color and the raw onion smell disappears.
6 minutes
6
Add the ground spices to the aromatic base and stir for 1-2 minutes to bloom the spices and release their oils.
2 minutes
7
Add the duck pieces to the pan and cook over medium-high heat, stirring occasionally, for 8-10 minutes until the duck is sealed and lightly browned on the outside.
9 minutes
8
Stir in the creamed coconut, vinegar, and brown sugar, mixing well to coat all the duck pieces evenly.
1 minutes
9
Reduce the heat to low and simmer gently, covered, for 25-30 minutes, stirring occasionally, until the duck is tender and the sauce has thickened and darkened.
27 minutes
10
Taste and adjust seasoning with salt as needed, remembering that the spices already contribute significant flavor.
11
Transfer to a serving dish and serve hot with rice, bread, or flatbreads.