Myanmar Food
Duck Curry
Duck skin contains much fat and has a rougher
texture. When we eat out we scarecly order roast
duck because it's quite frustrating to separate the
meat from the bone. But in the informality of the
home duck makes quite a tasty dish.
To cook, the ingredients are as follows :
Ingredients
- One fresh duck
- 1tsp salt freshly ground black pepper
- 50 ml (1/4 cup) dark soy sauce
- 4 dried black mushrooms
- 14 oz squash cloves garlic
- small onions
- oil for deep frying
- 5 1/3 cups chicken stock pickled limes
- 2 tsp corn flour
How to cook
Clean and prepare duck and cut into pieces. Place
in shallow dish, add salt, pepper, soy sauce and let
stand for 40 minutes. Soak mushrooms for 40 minutes.
Discard stems and cut the caps in half. Peel squash,
cut into bite-size pieces, finely chop the garlic
and onion. Heat oil in large pan and deep-fry the
duck for 3-4 minutes. Remove duck and drain
thoroughly on kitchen paper. Pour away most of the
oil from the pan, add garlic and onion and saute for
3-4 minutes. Replace the duck, pour in stock and
bring to boil. Cover pan, reduce heat and simmer for
90 minutes until duck is almost cooked. Remove lid
from pan, add mushrooms, squash, pickled limes and
continue to cook over moderate heat for further
10-15 minutes till duck is tender.
Transfer pieces of duck to a serving plate and
surround with mushroom and squash. Strain the stock,
pour 1 2/3 cups into fresh pan and bring back to
boil. Mix cornflour with a small quantity of water,
add this to pan and stir to thicken before pouring
sauce over the duck.
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