see recipe 
Curry with Duck and Lentils
Main dishes
110 minutes
for 5 portions
Difficult
Ingredients:
- 1 pack of duck drummettes "Penelope"
- 500 g lentils, pre-boiled
- 30 g of sliced ginger
- 1 head of onion, coarsely chopped
- 1 carrot, coarsely chopped
- 2 sprigs of green onion
- 1 spring of green clove
- 1 head of red onion, finely chopped
- 2 tbsp grated ginger
- 1 tbsp mashed garlic
- 1 tbsp olive oil
- 30 g butter
- 2 large tomatoes, cut into cubes
- 400 ml (1 can) coconut milk
- 100 g spinach leaves
- 1 tbsp sugar
- salt to taste
Mix of spices: - ½ tsp cilantro
- ½ tsp black pepper
- ½ tsp cinnamon
- ½ tsp mustard powder
- 1 tsp cumin
- ½ tsp turmeric
- 1 tbsp dried hot peppers
For serving: - cilantro leaves
- crispy fried onion
- red chili, thinly sliced
Prepraration:
- In a pot of water, place the drummettes, add the springs of green onion, green garlic, chopped onion, pieces of carrot, sliced ginger and salt. Cover with a lid, bring to a boil and simmer for 1 hour. Remove the duck from the broth, cool briefly and separate the meat from the bone.
- Heat the olive oil and the butter in a pot, add the onion, salt and cook for 3-4 minutes. Add the garlic and ginger and cook for a minute. Reduce the heat and add the spices. Stir and cook for another minute.
- Add the tomatoes, salt and cook for 10 minutes until the tomatoes are cooked and the sauce thickens. Add the drained lentils, sugar, spinach and meat. Pour in the coconut milk, stir, boil and cook for 5-6 minutes.
- Serve with fresh cilantro, sliced chili and crispy onion.
