serves
4
prep
30 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 500 g duck Maryland meat, cut into bite sized pieces (you will need about 4-5 duck Maryland)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- ½ tsp turmeric powder
- 1 tbsp ground cumin
- 1 tbsp black pepper
- 125 ml (½ cup) mustard oil
- 3 potatoes
- 4 onions, finely chopped
- 2 bay leaves
- 4 long green chillies, thinly sliced
- 4 dry red chillies
- salt, to taste
- 3 bamboo shoots, finely shredded
- steamed rice, to serve
This recipe needs to be started one day in advance.
Instructions
- Place the duck meat, garlic and ginger paste, turmeric, cumin, black pepper and 1 tablespoon of the mustard oil in a bowl and stir to combine well. Cover and refrigerate overnight.
- The following day, peel the potatoes and cut into chunks. Heat the remaining mustard oil in a wok over high heat. Add the onion and fry until golden brown. Add the bay leaves, green and red chillies and the the marinated duck and stir for a few minutes or until fragrant. Add the potatoes and stir until well coated, then add 250 ml (1 cup) water and a generous pinch of salt. Cover, reduce the heat to low-medium and simmer, stirring occasionally, for 45 minutes or until the duck is tender.
- Remove from the heat, transfer to a serving dish, scatter with the bamboo shoots and serve with steamed rice.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
