Tamarind Duck Curry

From I [Symbol of a Heart] Curry: The Best Indian Curries You'll Ever Cook

Cookbook

Author(s): Anand, Anjum Anand

Page 112

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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Sovay

12 years ago

★ ★ ★ ★ ★ 5/5

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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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