Submitted by: Kevin Knight of Michigan Center, Mich.
- 1 good-sized wild duck (cleaned but not skinned; cut into pieces)
- 2 heaping Tbsp. curry powder
- ½ red onion, chopped into pieces and divided into 2 portions
- 3 large cloves of garlic, chopped and divided into 2 portions
- 1 tsp. paprika
- 1 tsp. cayenne powder
- 1 tsp. dried thyme
- 1 Tbsp. dried basil or 1 sprig fresh basil leaves
- ¼ fresh lime or lemon (optional)
- 3 Tbsp. vegetable oil
- Salt to taste
- 1 tsp. black pepper
- 5-6 medium golden or Idaho potatoes, quartered
- Rinse and dry duck pieces with clean kitchen towel.
- In large pot, fry duck in hot oil over low-medium heat (do not use smoking hot oil!), turning regularly until slightly browned, then cover and remove from heat.
- Add ½ cup water, curry powder, 1 portion chopped onion, 1 portion chopped garlic, thyme, paprika, basil, salt, cayenne powder and black pepper.
- Over medium heat, gently sauté duck and spices for about 20-40 minutes, stirring occasionally to avoid sticking.
- Remove from heat and add potatoes and enough water to cover both meat and potatoes. Allow to boil on high heat for a few seconds, then immediately turn to low heat and let cook until duck is tender and potatoes are fully cooked. This may take 20-60 minutes, depending on the toughness of the meat.
- Remove from heat, add remaining portions of garlic and onion, juice from ¼ lime or lemon (optional) and remove from heat.
- Serve over steamed white rice and enjoy!