I [Symbol of a Heart] Curry: The Best Indian Curries You'll Ever Cook
Tamarind Duck Curry
Page 112
Cuisine: Indian | Course Type: Main Courses
(1 review)
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Recipe Review
Sovay from Northern England,
Divine - I'd cook this once a week for ever if free-range duck weren't so expensive.
I took the duck skin off at the outset as I planned to eat the dish straight away, but if I'd had time I'd have cooked it the day before, leaving the skin on, up to the stage before the tarka; removed the skin and bones; then chilled it overnight and removed the fat the next day before proceeding with the tarka and coconut milk.
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