Confit Duck Curry.
Add a little bit of luxury to your curry night with this richly spiced decadent duck curry. The strong, gamey flavour of duck is mellowed beautifully by an array of spices, with cooling yoghurt giving it a lovely creaminess. Served alongside ‘Cav Aloo’ (Mimi’s take on sag aloo, using cavolo nero instead of spinach) and topped with nigella seeds and fresh coriander for a show stopping finish, we’ve got bets on that this curry is about to become your household hero.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
75
Greek Style Natural Yoghurt
350
Salad Potatoes
100
Chopped Cavolo Nero
1
Chicken Stock Powder
1
Echalion Shallot
2
Confit Duck Legs
10
Coriander
1
Tomato Passata
1
Yellow Pepper
2
Ground Turmeric
1
Nigella Seeds
2
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
North Indian Style Spice Mix
Not included in your delivery
100
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Cut the potatoes into 2cm chunks (no need to peel!), pop on a lined baking tray. Drizzle with olive oil, the turmeric, half the nigella seeds and a pinch of salt and pepper. Toss to coat and roast on the top shelf of your oven until crisp, 25-30 mins. Turn halfway through cooking. Halve, peel and thinly slice the shallot. Halve then remove the core from the yellow pepper and thinly slice. Roughly chop the coriander.
While the potatoes cook, heat a drizzle of oil in a saucepan on medium heat. Add the shallot and pepper, stir and cook until softened, 4-5 mins. Stir in the North Indian style spice mix (use less if you donʼt like heat). Cook for 1 minute. Pour in the water (see ingredients for amount), the stock pot and the tomato passata. Stir to dissolve the stock pot and simmer until thickened, 10-12 mins.
Meanwhile, carefully peel the skin off the confit duck legs. TIP: An easy way to do this is to slip a finger under the skin and ease it away from the flesh, then gently pull it off. Don’t worry if it comes off in pieces! Remove and discard the skin, fat and grease. Pull the flesh off the bone and separate into bite-sized chunks. Once the curry is thick, add the duck, stir and simmer until piping hot, 4-5 mins.
When the potatoes are cooked, remove them from the oven and lay the cavolo nero on top of the potatoes. Drizzle with some olive oil, and season with black pepper. Pop back into your oven and roast until the cavolo nero is crispy, about 5 mins.
Heat a frying pan on high heat (no oil). Once hot, lay in one of the tortillas and cook until slightly charred, about 30 seconds - 1 minute on each side. Remove to a plate and season with a pinch of salt and black pepper. Repeat with the remaining tortillas. TIP: We make one per person but you have enough for more if you fancy!
Warm your curry through to ensure it is hot, then taste it and add salt and black pepper if you feel it needs it. Spoon into bowls with your cavolo nero. Add a dollop of yoghurt and sprinkle a pinch of the remaining nigella seeds on top of each. Scatter over the coriander and serve with the chapatis to scoop everything up. Enjoy!
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