Sorry should have mentioned this is already diced and skinless duck breast. Thinking of just chucking it in the curry and letting it simmer for half hour.
Cook the duck first. Let it rest. Cook your onions & spices in the duck fat & build your sauce from that.
Nah, could try this? https://chinadragontakeaway.com/del...usiness&utm_medium=organic&utm_source=GMBmenu
Wouldn't use breast at all - braised legs would be better I think, though have you tried the wonder of confit duck legs? Marinade them in whatever spices you are using then slow cook in their own fat. You can then fry them off to crisp the skin. Disclaimer: no Idea how they will turn out curried, but the meat from traditional treatment is gorgeous.
Just making one of my signature curries with coconut dhal, pilau rice and chapattis. My curry has been simmering for several hours now. Every now or then I hoy further things in it. Nothing is pre-twatted-about-with. It'll be lovely.
Looks pretty good, mate. My girlfriend is at some sort of freedom of speech protest for an imprisoned Cuban artist, so I'm stuck with a cigarette and some boil in a bag rice curry dinner. Starting to question my decision to get divorced over summer and to continue my emotional affair with my ex wife.
