Curried Duck with Ginger

Name: Curried Duck with Ginger
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt and freshly ground black pepper; 1½ inch/4 cm piece of fresh gingerroot, peeled and cut into fine strips; 2red onions, peeled and thinly sliced; 4duck joints, skin and fat left on; 2fresh red chiles, deseeded and cut into fine strips; 2 lb 4 oz/1 kg tomatoes, skinned and deseeded; 8-10garlic cloves, peeled and crushed

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Duck and ginger go very well together. Because it is so fatty, duck retains its flavor through the cooking process; this is a lovely, slightly unusual dish.

Ingredients

4duck joints, skin and fat left on
2red onions, peeled and thinly sliced
1½ inch/4

Asia
Main course
Spicy
Gluten-free

Method

Put the duck joints in a large pan and cover with water. Bring to a boil, then simmer, uncovered, for about 1 hour, or until the water has evaporated and the duck is cooked and sitting in its own fat. Strain off the fat and cover the duck joints with a little more water.

Add the remaining ingredients and simmer for 25-30 minutes, or until the duck is coated in a thick sauce. Season and