Wednesday, July 16, 2008

Duck Curry Suriname Style

Prep Time: 30 minutes or less.

Cook Time: 1 - 2 hours.

Serves: 6.

  • 1 Whole Duck
  • Cilantro
  • Garlic cloves
  • Onions
  • Black Pepper
  • Salt
  • Chicken Buillon Cube
  • Tomato Paste
  • Curry Powder
  • Optional (Mrs.Dash Original)
  • Black Soy Sauce
  • Remove excess fat and skin from duck. Roast Duck Skin over open fire to golden brown.
  • Cut Duck in Bite Size pieces, innards included Wash roasted Duck before cooking.
  • Heat 1/4 cup of oil and sautee 1 onions and 6 cloves garlic.
  • Once garlic and onion is translucent be ready to add more ingredients.
  • Add 2 tablespoon of curry powder.
  • Sautee curry powder until curry becomes pasty and aroma is at maximum.
  • Then add 1 tablespoon of tomato paste and then stir.
  • Add cleaned roasted duck into pot and add black soy sauce.
  • Add all of your remaining seasoning. Cilantro, salt, Mrs Dash, Black Pepper and Buillon Cube.
  • Stir all ingredients together cook on medium/high for 1 hour covered. Check and Stir occasionally. DO NOT ADD WATER! The meat releases its own moisture.

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