Oriental Duck with Cream Curry
6 ducks, breasted
1 stick butter
Salt & pepper
¼ cup canola oil
10 cloves garlic, chopped
1 tsp tumeric
Rice
Seasonings Bowl
1 tsp. ground ginger
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. white pepper
¼ tsp. ground cloves
1 Tbsp. flour
Cream Bowl
4 cups heavy cream
1 tsp paprika
½ tsp cayenne pepper
1 Tbsp funugreek
¼ cup lemon juice
¼ cup olive oil
9 cloves garlic, chopped
1 tsp. tumeric
Salt to taste
Cream Curry. Combine the Cream Bowl ingredients in a mixing bowl and stir until thoroughly mixed. Stir in salt, tasting as you go, until you are satisfied with the taste. Set aside. Heat the oil in a large skillet over medium heat. Add the garlic and sauté until golden (about 3 minutes). Stir in the turmeric and cook for another minute. Add the Cream Bowl and cook for 5 minutes, stirring occasionally. Keep the curry warm while you prepare the duck.
Oriental Duck. Combine the Seasonings Bowl ingredients in a large mixing bowl. Add the duck breasts and toss with your hands until the breasts are evenly coated. Heat the butter in a large skillet over medium high heat. Sauté the breasts, skin side down, for 4 minutes. Turn the breasts and sauté for another 3 minutes. Remove the breasts to a cutting board and dice into bite-size pieces. Serve over rice and spoon Cream Curry over all.
Our comments: Ducks suck … but this doesn’t. If you want a change, blow off the Cream Curry. Instead, when you remove the duck from the saute pan, add 1 Tbsp. honey and 2 Tbsp. soy sauce to the skillet and stir to dislodge the pan drippings. Pour the honey mixture over the duck and serve.