CURRY DUCK & RICE
3 lb duck meat, cut into bite size pieces
Texas Gourmet's Chipotle Season-all
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp curry powder
1 tsp vegetable oil
4 cup white onion, chopped
2 clove garlic, minced
3-1/2 cup fresh tomatoes, peeled, diced
2 Tbls fresh lemon juice
1-1/2 lb baking potatoes, peeled, cut into 1-inch pieces
1/2 cup fresh cilantro, chopped, divided
3 cup
cooked white rice, hot
Spread meat on flat surface, sprinkle with Chipotle Season-all. Cover and refrigerate 4 hours to overnight. In a bowl combine salt, coriander, cumin, chili powder, paprika, ginger, turmeric and curry powder; set aside. In a deep saucepan heat oil over medium heat. Add onion and garlic; sauté until tender. Stir frequently. Add seasoning mixture, tomatoes and juice. Reduce heat to low and cook 10 minutes, stirring occasionally. Add duck, potatoes and ¼ cup of cilantro; bring to a boil. Cover, reduce heat and simmer 1 hour or until meat is cooked. Serve over rice and garnish with remaining chopped cilantro. Yield: 6 servings