This is adapted from a recipe I saw on the television. Although I liked the sauce it was too spicy for my family, so I made some adjustments and mellowed it down for them to enjoy. This version is hopefully a little more family friendly.
Combine ginger, garlic and chilli.
In a large saucepan, heat oil and brown duck pieces on both sides.
Remove duck from the pan and add onion until light brown.
Add ginger, garlic and chilli paste and stir one minute.
Add curry paste and stir another 2 minutes.
Add a cup of water, stir, then add duck back into the pan.
Add enough water to come ¾ up the duck then cover and simmer 45 minutes.
Add chopped tomato and simmer a further 5 minutes.
Combine cornflour with a little cold water to make a paste and add to the duck together with coconut cream.
Simmer a further 5 minutes then add coriander before serving with rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Duck is usually readily available in Woolworths stores these days.
Alternatively you can use fresh pieces of ginger, garlic and chilli and crush in a mortar and pestle.
Coconut cream may not be Mauritian, yoghurt or sour cream could also be used.
I had enough sauce left to freeze that could be used another time for any sort of basic curry.
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