Slow Cooker Duck Curry Recipe at Neil Hanneman blog

Slow Cooker Duck Curry Recipe. Heat a large frying pan or wok and add the peanuts. Add the onion and cook for 5. When the duck legs are cooked, remove them from the cooker and discard the fat then shred the meat using two forks. Place all of the ingredients in the slow cooker and cook on high for 4 hours, or low for 6 hours. Serve the curry with basmati rice. Toss around until they are lightly. Remove from heat and put the mixture into the. Now crank up the heat to high, give it a. While the curry base slowly cooks, preheat your oven to 375 f. Turn the slow cooker on to high or low. Stir everything gently to combine. Stir the shredded duck back into the vegetables and sauce. Drain off any fat, turn up the heat. In a large frying pan, fry the duck on low to melt down all the fat under the skin (around 10 minutes). In a bowl, combine the curry paste, sugar and fish sauce.

Spicy Duck Curry Recipe Book
from www.12recipebook.com

Now crank up the heat to high, give it a. In a bowl, combine the curry paste, sugar and fish sauce. Serve the curry with basmati rice. When the duck legs are cooked, remove them from the cooker and discard the fat then shred the meat using two forks. Place all of the ingredients in the slow cooker and cook on high for 4 hours, or low for 6 hours. Stir the shredded duck back into the vegetables and sauce. Stir in the coconut milk and ginger, then pour the mixture over the duck. Remove from heat and put the mixture into the. Drain off any fat, turn up the heat. Heat a large frying pan or wok and add the peanuts.

Spicy Duck Curry Recipe Book

Slow Cooker Duck Curry Recipe Serve the curry with basmati rice. Toss around until they are lightly. In a bowl, combine the curry paste, sugar and fish sauce. Heat a large frying pan or wok and add the peanuts. Stir everything gently to combine. Serve the curry with basmati rice. Stir in the coconut milk and ginger, then pour the mixture over the duck. Add the onion and cook for 5. Now crank up the heat to high, give it a. While the curry base slowly cooks, preheat your oven to 375 f. In a large frying pan, fry the duck on low to melt down all the fat under the skin (around 10 minutes). Turn the slow cooker on to high or low. Cover and cook on high for 4 hours or until the duck and potatoes are tender and cooked. Drain off any fat, turn up the heat. Heat the oil in a large saucepan over a medium heat. When the duck legs are cooked, remove them from the cooker and discard the fat then shred the meat using two forks.

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