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Leftover roasted duck and squash curry

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 and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the garlic and onion. Peel and roughly chop the carrot and squash.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm.