Crispy Potato + Duck Recipe
Hariyali curry, duck confit
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Ingredients
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Duck Confit
Hariyali Curry
Crispy Potatoes
Method
Duck Confit
- 1
Prepare Duck Legs
Rub the duck legs with salt, black pepper, and thyme. Let them sit in the refrigerator for at least 12 hours or overnight.
- 2
Cook Duck Legs
Preheat the oven to 225°F (107°C). Place the duck legs in a large baking dish and cover them with duck fat. Add garlic cloves. Bake for 2 to 3 hours until the meat is tender and easily pulls away from the bone.
- 3
Crisp the Duck
Once cooked, remove the duck legs from the fat and let them cool. Heat a skillet over medium-high heat and crisp the skin side of the duck legs for about 5 minutes.
Hariyali Curry
- 4
- 5
Cook the Curry
In a saucepan, heat a little oil over medium heat. Add the hariyali paste, salt, turmeric powder, and cumin powder. Cook for about 5-7 minutes until the raw smell of the spices disappears.
- 6
Add Coconut Milk
Pour in the coconut milk and simmer for another 10 minutes. Adjust salt to taste.
Crispy Potatoes
- 7
Prepare Potatoes
Preheat the oven to 425°F (220°C). Peel and cut potatoes into wedges.
- 8
Season Potatoes
In a large bowl, toss the potato wedges with olive oil, salt, rosemary, and garlic powder until evenly coated.
- 9
Roast Potatoes
Spread the potatoes on a baking sheet in a single layer. Roast for 30-35 minutes, turning halfway, until golden and crispy.