Duck and Potato Curry (Burma)

This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.This recipe is by Burmese blogger Tin Cho Chaw.

• Ready In: 2 hrs 9 mins
• Serves: 4-6

Ingredients

• 1⁄4 teaspoon ground turmeric
• 1⁄4 teaspoon salt
• 1  tablespoon fish sauce
• 1  small duck, cut into bite-sized pieces
• 4  small  waxy potatoes, peeled & cut into halves
• 1  large onion, quartered
• 4  garlic cloves, crushed
• 3  whole  dried chilies, soaked in hot water
• 1⁄2 teaspoon paprika
• 1⁄2 cup  peanut oil
• 5⁄8 cup water

Directions

1. Mix the turmeric with the salt and fish sauce and toss it with the duck. Put it in the fridge and let it marinade for 30 minutes.
2. Put the onion, garlic and dried chilies in a food processor. Pulse until you have a smooth paste.
3. Heat the oil over a hot flame and fry the potatoes until they are lightly browned on all sides. Now take them out of the oil and set them aside. Put the duck pieces into the same oil and lightly brown that, too. With a slotted spoon, take the duck out of the pan and set it aside.
4. Put the onion paste into the oil and cook over medium heat, stirring frequently, until it turns a rich reddish brown color, which should take 15 to 20 minutes.
5. Add the paprika and cook until fragrant.
6. Return the duck and potatoes to the pan and add the water. Cover the pot and simmer for 45 to 60 minutes, stirring occasionally. The meat should be tender.