Yeah it does, really well. Thinking about it I imagine it doesn't go well with creamy or coconut milk mild curries but with a Madras or Vindaloo it's really good.
Nah not for me, duck needs to served rare and with a sweet accompaniment imo. Can’t recall ever seeing curried duck on an Indian menu like. Just saying.
It’s not an easy meat to get right, needs resting well & for whatever reason I find it turns out better when rested on a wooden board.
You've got me looking now, doesn't seem a lot of history behind it but it's certainly popular and there are plenty of recipes. Origin wise South America seems to be the place with some dated recipes but with Indian food more of a modern trend.
I'll try that tonight. I had no intention of cooking it in the curry, I'll be cooking it and resting it was always and then just adding to the sauce at serving. Pics later.
