Name: Leftover roasted duck & squash curry
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 onion; 2 cloves of garlic; 1 large carrot; ½ large butternut squash; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp turmeric; 1 tsp paprika; ½ tsp chilli powder (optional); 1 Tbsp curry powder or paste; 1 small cinnamon stick; 1 tin of plum tomatoes; Salt & pepper; 2 cups of shredded roasted duck; 2 large handfuls of spinach or black curly kale

Leftover roasted duck & squash curry

27 Jan 2020

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

Leftover roasted duck meat can be used for many delicious meals. I normally make chillies, curries, salads or pies with it. This leftover roasted duck & squash curry is ideal during the winter festivities, served with rice or naan bread. Use mild or hot curry paste/powder, according to your liking.

Ingredients

1 onion
2 cloves of garlic
1 large carrot
½ large butternut squash
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp paprika
½ tsp chilli powder (optional)
1 Tbsp curry powder or paste
1 small cinnamon stick
1 tin of plum tomatoes
Salt & pepper
2 cups of shredded roasted duck
2 large handfuls of spinach or black curly kale

Instructions

Finely chop the garlic and onion. Peel and roughly chop the carrot and squash.
Heat a large spoonful of oil in a pan and gently sauté the onion and garlic for 8 minutes or so. When softened, add the carrot and squash. Put the lid on and cook for another 5 minutes.
Add the spices, stir for a minute, then add the tinned tomatoes. Bring to the boil and cook for 15 minutes, until the vegetables are tender.
Add the shredded duck meat and your chosen greens, season with salt &pepper then bring to the boil again and simmer for 5-10 minutes.
Serve warm.