Ingredients
1 good-sized duck (cleaned but not skinned; cut into pieces)
2 heaping T curry powder
1/2 red onion, chopped into pieces and divided into 2 portions
3 lg. cloves of garlic, chopped and divided into 2 portions
1 tsp. paprika
1 tsp. cayenne powder
1 tsp. dried thyme
1 T. dried basil or 1 sprig fresh basil
1/4 fresh lime or lemon (optional)
3 T. vegetable oil
Salt to taste
1 tsp. black pepper
5-6 med. golden or Idaho potatoes, quartered
Preparation
Rinse and dry duck pieces with clean kitchen towel
In large pot, fry duck in hot oil over low-med. heat (do not use smoking hot oil!) turning regularly until slightly browned, then cover and remove from heat.
Add 1/2 C. water, curry powder, 1 portion chopped onion, 1 portion chopped garlic, thyme, paprika, basil, salt, cayenne powder and black pepper.
Over med. heat, gently saute duck and spices for about 20-40 min., stirring occasionally to avoid sticking.
Remove from heat and add potatoes and enough water to cover both meat and potatoes. Allow to boil on high heat for a few seconds, then immediately turn to low heat and let cook until duck is tender and potatoes are fully cooked. This may take 20-60 min., depending on the toughness of the meat.
Remove from heat, add remaining ortions of garlic and onion, juice from 1/4 lime or lemon and remove from heat.
Serve over steamed white rice.
