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Duck & Potato Curry

hsaba's picture
Curry in Burmese is called sipyan which literally means ‘oil returns’, a sign when the gravy is ready. Although a curry, very little spices are used, instead the flavour is created by caramelising the onion, garlic and chilli paste. Duck and potato are my favourite combination but equally great with chicken or just vegetables.
Ingredients
  Tumeric 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Fish sauce 1 Tablespoon
  Duck 1⁄2 Medium, cut into 1 inch chunks
  Waxy potatoes 4 , cut into 1 inch cubes
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), crushed
  Crushed dried chillies 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Groundnut oil 200 Milliliter
  Water 150 Milliliter
Directions

Mix the ground turmeric, salt and fish sauce and marinade the duck pieces for at least 30 mins. This changes the flavour of the meat and help to tenderise it.

In the meantime prepare the gravy. Roughly chop the onion and put into a pestle and mortar. Pound to form a paste then add the crushed garlic and dried chillies. Continue to pound until they are well incorporated. It definitely makes a difference to the taste of the gravy if you use a pestle and mortar. If you don’t have one, just chop everything finely.

In a large saucepan or wok, heat 100 ml of the oil. It may seem like a lot of oil but it’s important not to skimp here. If there is not enough oil, it will burn the onions and make the gravy bitter. Add the onion mixture to the oil and cook over moderate heat for 20-30 mins until the onions have caramelised and turned reddish brown. You need to keep an eye on it and stir frequently. Then add the paprika and cook a further 5 mins.

In another saucepan or wok, heat the remaining 100 ml of oil. Fry the potatoes over high heat, turning regularly, for 2-4 mins until they are just taking on colour. Remove the potatoes and leave to one side. Add the duck pieces to the oil and again fry on high heat for 2-4 mins to seal the meat. Remove the duck from the oil and set aside. Discard the remaining oil.

When the onion mixture is ready, add the potatoes and duck pieces, give it a quick stir then add the water. Simmer with lid on for 45-60 mins until the meat is tender, check every 10 mins or so to stir the mixture. It is ready when the gravy has reduced and the oil has returned. Finally test for seasoning and serve with rice.

For more Burmese recipes visit: http://www.hsaba.com

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Slow Cooked
Dish: 
Curry
Ingredient: 
Poultry
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
2
Subtitle: 
Duck & Potato Curry

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2 Comments

shantihhh's picture
Great recipe! It looks like you also remove th duck skin. I know it gives flavour but soooo much fat. When we have been in Myanmar we have had this type of duck curry but with kapocha not potato, but it more Thai style and is called Kaeng Ped Bped.
chefa1a's picture
I like the flavors in your recipes A great fusion of Indian spices with Southeast Asian Cooking style cheers Chef Chris www.chefalbano.com www.chefalbano.blogspot.com