I started by butchering the whole duck, separating legs, wings and breasts. Jun 18, 2014 - Ingredients 1 pc Potatoes, dice 1/2 can Coconut Cream 1 pc Onion, chopped 1 tsp Curry Powder 1 pc Star Anise 1 pc... More information Kumar's Recipes: Roti Canai Curry Sauce When the dough has rested sufficiently, pull enough of the dough to form a round ball about the size of a large lime. For a banana roti, mash part of a ripe banana (or cut into thin slices) and spoon it onto the bottom half of a very thinly stretched roti round, then wrap as you would an egg roll – i.e. I made the rotis using flour, water and salt, and a small amount of oil, cooked in a non-stick pan on one side, then turn the other side directly over the fire. For an egg roti, after the roti is crisped on both sides in the oil, beat an egg and pour over the roti. Using a circular motion, spin the piece loosely into a snail-like round and set aside on a greased surface. All rights reserved. Explore Thai Food and Travel with Kasma Loha-unchit. Apr 2, 2017 - Great recipe for Roti Canai Malay Curry Sauce. Also make sure the oil is hot enough to sizzle the dough when you first drop it into the griddle, but not too hot that it browns too quickly. Don’t salt the meat side because this will dehydrate the meat and make it tough. Sorry, your blog cannot share posts by email. Sift the flour into a mixing bowl. Heat a griddle pan over high heat until it begins to smoke. unbleached white flour (3 1/4 cups), About 1/2 cup palm or peanut oil (palm oil yields better result), Curry sauce from a Muslim curry (for savory roti); or sweetened condensed milk and granulated sugar (for sweet roti); or curried meat stuffing for a mataba roti (see notes). Reduce heat to medium. Absolutely fantastic. Note: I prepared all this in the evening because the ducks were butchered late in the afternoon and I didn’t want to freeze them before using. Pair it with your favorite protein or veggies, and serve it over rice or noodles. Although you can cook a whole duck – baked or braised – you can cut it up and use when needed. Fold them into the flour. Thai Roti Bread is a easy to make and tasty bread recipe prepared using flour and milk.This bread can be served with any curry for lunch / dinner / breakfast. Today, I cut up the legs for use in confit. Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, vegetarian, noodle and soup recipes. Cook skin down, don’t use any oil because the duck fat will melt and it will be enough to cook the duck skin crisp. My rotis have black sesame seeds, and I love these! https://www.thespruceeats.com/thai-green-curry-sauce-recipe-3217304 I used the same pan used to cook the duck breasts so as not to waste that fantastic fat and flavour. Gently lift it from the working surface and drop it into the griddle. Dinner solved! The bread may also be served as a sweet snack or dessert. More duck fat oozed while cooking. Roll the roti up into a roll and roll it in a piece of paper, which helps absorb some of the grease. Grease a smooth working surface (preferably stainless steel) with palm or peanut oil. Using your fingers, generously grease both sides of the round. Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Google+ (Opens in new window), Click to email this to a friend (Opens in new window), Duck Leg Confit with Naan Bread, Vegetables in Coconut Milk, Local Government Help During COVID-19 Lockdown, Community Quarantine: Visit to our Public Market. Before butchering, the ducks weighed 1.65 and 1.4 kilos. Confit will be for tomorrow! When it’s cool enough to handle, remove the paper towels and fluff the bread by slapping it between your hands – i.e., with the bread lying flat on the surface, position the palms of your hands on opposite sides of it and move them towards each other as if you are clapping. Thanks to the ducks! https://www.thaikitchen.ch/de-ch/rezepte/rotes-curry-mit-rindfleisch-oder-poulet Make a well in the center and add the egg and milk. Remove the crisped bread from the griddle onto a flat surface, lined with paper towels to absorb excess grease. Later, these duck legs will be cooked slowly in duck fat until the meat falls off the bone. Best Thai Red Curry Recipe is a staple sauce in our home. We use this sauce over chicken and veggies, meatballs, and even seafood. 1 lb. I would personally like to be able to have barbary ducks of about 2 kilos dressed weight. Add curry paste and stir 1 minute. The chicken curry recipe prep is a breeze, and the final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce that’s brimming with ginger, garlic, and authentic Thai chicken curry flavor. Fry over low to medium heat until the bottom side is browned and crispy. Cooking is about a minute on each side. Let rest at least 5 minutes. Do likewise with the rest of the dough pieces, making sure to add extra oil to the griddle so that the bread gets fried evenly. SO good, and easy too. Curry sauce from a Muslim curry (for savory roti); or sweetened condensed milk and granulated sugar (for sweet roti); or curried meat stuffing for a mataba roti (see notes) (Click images to see larger version.) The seared duck breasts could be used right away – it can be grilled and cut up. This is the fat that I will be using later for the confit. Arrange the greased balls on a tray about a half inch apart and cover with plastic wrap. Then I turned it over on the skin side again and cooked for about 3 minutes. Because the banana adds moisture, the roti will not fry up as crispy. The sauce looks absolutely delicious. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin. I used the same pan used to cook the duck breasts so as not to waste that fantastic fat and flavour. Add water slowly while working the flour with your hand to form a moist, sticky dough. Once it’s made, it’s fairly easy to … Simmer … So I decided to cook the duck breast slices with some string beans, onions, tomatoes, make some scrambled duck eggs with garlic, tomatoes and rosemary, served on top of the rotis and with some sate sauce on the side (sate sauce goes very well with duck!) The fat and skin are trimmed off the duck and rendered – that is, heated slowly until all the fat has melted into oil. When all the balls have been formed, grease each thoroughly with palm or peanut oil. After dressing, the carcass (with heart and liver) weighed 1.45 and 1.2 kilos. The curry sauce is prepared Thai red curry with lots of coconut milk and sliced string beans, and two red chilli. What we mustn’t do is overcook the meat otherwise it will become dry and tough. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. fold the bottom edge up over the bananas, roll over enough to enclose, fold the two shorter sides up, then roll to the end. The sauce looks absolutely delicious. Post was not sent - check your email addresses! To go with the duck breasts I decided on rotis and curry sauce. Flip over and fry the second side, adding more oil as needed and pressing the bread down occasionally with a flat spatula so that its bumpy surface gets as evenly seared on the hot griddle’s surface as possible.. Bon appétit! The leg pieces are salted and spiced, then placed in the refrigerator for no less then 36 hours. Recipe Copyright © 2005 Kasma Loha-unchit. We’re trying to feed the ducks better so as to get more meat before they get to 6 months. There should be enough dough to make about a dozen balls. After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth. But I couldn’t wrap up the duck slices in the roti, because the rotis were too small. All content copyright © 1995 - 2020 Kasma Loha-unchit. The breasts (in halves) are salted and peppered on the skin side (skin sliced first to let the fat through when cooking). The taste of duck meat is indeed amazing, and the fat (which is considered not as unhealthy as beef or pork fat!) So I cut of the duck breast into small strips, intending to wrap them in the roti.


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