Submit By
Marwa El Odessi - Canada

Duck with Cilantro

Mongolian kitchen, Chineese

I always ate it in Chinese restaurants and it was too salty for my taste yet this was a popquiz lol i ran into a dumpling duckling in my local store and it was of zabeeha halal meat so i thought to try this recipe mixing Indian spices and oriental herbs

SPECIFICATIONS

• PREP TIME : 20 Min
• COOK TIME : 90 Min
• READY IN : 110 Min
• SERVINGS : 4

INGREDIENTS

• 1 Whole Duck
• Cilantro
• Garlic cloves
• Onions
• Black Pepper
• Salt
• Chicken Buillon Cube
• Tomato Paste
• Curry Powder
• Optional (Mrs.Dash Original)
• Black Soy Sauce

PREPARATION

1. Remove excess fat and skin from duck
2. Roast Duck Skin over open fire to golden brown
3. Cut Duck in Bite Size pieces, innards included
4. Wash roasted Duck before cooking.
5. Heat 1/4 cup of oil and sautee 1 onions and 6 cloves garlic
6. once garlic and onion is translucent be ready to add more ingredients
7. Add 2 tablespoon of curry powder
8. Sautee curry powder until curry becomes pasty and aroma is at maximum
9. Then add 1 tablespoon of tomato paste and then stir Add cleaned roasted duck into pot and add black soy sauce.
10. add all of your remaining seasoning. Cilantro, salt, Mrs Dash, Black Pepper and Buillon Cube.
11. Stir all ingredients together cook on medium/high for 1 hour covered. Check and Stir occasionally. DO NOT ADD WATER! The meat releases its own moisture.
12. Cook for 30 minutes on LOW heat covered.
13. Add your usual white rice or other side dish.
14. Here I have plain white rice,broccolli and Duck Curry. ENJOY!!!!!