CURRIED DUCK LEGS WITH GINGER AND RHUBARB

CURRIED DUCK LEGS WITH GINGER AND RHUBARB image

Categories Duck

Yield 8 to 9

Number Of Ingredients 14

4lbs whole duck legs, with highs (about 8)
2 Tblspns olive oil
2 large onion, diced
6 garlic cloves, chopped
1 4-inch long piece fresh ginger, peeled and chopped
1 Tbspn garam masala
1 Tblspn cider vinegar
1/2 tspn cayanne pepper
1/2 tspn ground turmeric
1/2 tspn freshly ground black pepper
1/3 cp unsweetened coconut milk
1/2 lb rhubarb, sliced 1/2-inch thick (2 cps)
1Tbspn brown sugar
Chopped fresh cilantro or chives for garnish

Steps:

Trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs wih 1 tspn salt. Heat oil in large skillet over high heat. Add as many duck pieces as fit easily. Brown on all sides. Combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 tspn sal and 1/4 cup water in a blender and process till smooth. when duck is done, spoon out all but 1 Tbspn of fat from skillet. Add remaining onions and a large pinch of salt. Saute until soft. Add ginger-garlic paste and cook until most of liquid evaporates. Add coconut milk and 2 cups water, and brink to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat o low, and simmer gently for 1 hour, turning duck pieces halfway thru. Uncover pan turn duck again and let simmer uncovered for 10 min. Spoon fat off sauce and serve duck or better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.