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Recipes with duck pieces

3 recipes that use duck pieces, with photos, step-by-step instructions and cook times. The quickest, Duck buffad, takes 120 minutes. It is most often cooked with carrot, coriander and ginger.

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Duck buffadDuck with vegetables in ginger gravy

Buffad (sometimes spelled 'bufat') is the Christmas Day dish of Anglo-Indian families in Kolkata, Chennai and Bangalore, eaten after midnight Mass with bread, rice or coconut-milk pulao. Duck is simmered with potatoes, carrots, cabbage and peas in a light gravy of ginger, green chilli, mild spices and vinegar, a gentler, more British-influenced curry than its neighbours. It reheats beautifully. Chef's tip: brown the duck pieces first and pour off most of the fat, so the gravy is rich but not greasy.

120 minIndianCurriesGluten free
by KrazyBadal 0 views

CzerninaSweet-sour duck blood soup

Few soups divide a Polish table like czernina, the dark, glossy duck broth of Greater Poland and Kashubia, tinted chocolate-brown with duck blood and sharpened with vinegar, then sweetened with dried plums, pears and apples. Farm families made it when a duck was killed in autumn, and in old Polish custom a suitor served czernina knew his proposal had been turned down. The taste is rich, sweet-sour and deeply savoury, with fine egg noodles to soak it up. Safety matters here: buy fresh duck blood from a butcher, already mixed with vinegar so it does not clot, keep it at fridge temperature and use it within a day. Undercooked blood is not for pregnant women, young children or anyone with a weakened immune system. People often let the soup boil hard after the blood goes in, and it turns grainy. Chef's tip: temper the blood with hot broth before stirring it into the pot, then heat gently to a steady simmer.

150 minPolishSoups
by KrazyBadal 0 views

Itek timDuck and salted mustard greens soup

Sour, salty and cleansing, itek tim is the soup a Nyonya kitchen in Katong or Joo Chiat puts on the table to cut through the rich curries and sambals of a Chinese New Year reunion dinner, and it is often made in a big pot that lasts for days. Jointed duck simmers slowly with salted mustard greens, tomatoes, salted sour plums and a little dried tamarind until the meat is tender and the broth turns golden, tangy and deeply savoury. It is served with rice and sambal belacan, and many families say it is even better on day two. Not soaking the salted mustard greens is the classic trap; they can make the soup far too salty, so soak and taste a piece first. Chef's tip: chill the soup overnight and lift off the duck fat in one sheet before reheating, which gives a clear, clean broth.

130 minSingaporeanSoupsGluten free
by KrazyBadal 0 views

Goes well with duck pieces