Australian Duck Stew
A slow-cooked, luxurious duck stew inspired by Indian cuisine, perfect for a cold winter night.
Ingredients
- ●1 kg Duck legbone-in, skin-on
- ●1 cup Australian red winefull-bodied
- ●2 tbsp Indian-style curry pastehomemade or store-bought
- ●1 tsp Ginger pastehomemade or store-bought
- ●3 cloves Garlicminced
- ●2 medium Onionschopped
- ●2 medium Carrotspeeled and chopped
- ●2 medium Potatoespeeled and chopped
- ●1 can Tomatoesdiced
- ●1 cup Coconut milkfull-fat
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the duck leg until browned on all sides, about 5 minutes.
- 3
Remove the duck leg from the pot and set aside.
- 4
Add more oil if necessary, then sauté the onions, garlic, and ginger paste until fragrant.
- 5
Add the curry paste and cook for 1 minute.
- 6
Add the carrots, potatoes, and tomatoes, cooking for 5 minutes.
- 7
Add the red wine, scraping the bottom of the pot to release the browned bits.
- 8
Return the duck leg to the pot, cover, and transfer to the oven.
- 9
Bake at 300°F (150°C) for 2 1/2 hours, or until the meat is tender and falls off the bone.
- 10
Stir in the coconut milk and simmer over low heat until heated through.
- 11
Serve hot, garnished with fresh cilantro, if desired.