Sri Lankan Duck Curry with Rice
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Ingredients
- 4 duck legs
- 2 tbsp sri lankan roasted curry powder
- 2 onion, finely sliced
- 200 ml coconut milk
- 12 curry leaves
- 15 g fresh ginger
- 5 garlic cloves
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 970 kcal
- Protein
- 43.3 g
- Carbohydrate
- 68.2 g
- of which sugars
- 5.5 g
- Fat
- 58 g
- of which saturates
- 27.5 g
- Fibre
- 3.9 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the duck legs in a large pan with enough water to cover; bring to the boil, then cover and simmer for 35 minutes until almost tender. Drain, reserving a little of the liquid, and shred the meat off the bone.
- 2
Cook the basmati rice according to the pack instructions.
- 3
Heat the coconut oil in a wide pan, add the sliced onion and fry for 8 minutes until golden.
- 4
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the sri lankan roasted curry powder.
- 5
Add the shredded duck, coconut milk and a splash of the reserved cooking liquid, and simmer for 10-12 minutes until the sauce thickens and coats the duck.
- 6
Taste and adjust the seasoning.
- 7
Serve the duck curry hot with the rice.
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