Curried Duck Legs With Ginger and Rhubarb

Ingredients

• 4 pounds whole duck legs, with thighs (about 8), or whole chicken legs (5 or 6)
• Kosher salt
• 2 tablespoons olive oil
• 2 large onions, diced (about 4 cups)
• 6 garlic cloves, chopped
• 1 4-inch-long piece fresh ginger, peeled and chopped
• 1 tablespoon garam masala
• 1 tablespoon cider vinegar
• ½ teaspoon cayenne pepper, or more to taste
• ½ teaspoon ground turmeric
• ½ teaspoon freshly ground black pepper
• ⅓ cup unsweetened coconut milk
• ½ pound rhubarb, sliced 1/2 -inch thick (2 cups)
• 1 tablespoon brown sugar
• Chopped fresh cilantro or chives, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1330 calories; 124 grams fat; 40 grams saturated fat; 0 grams trans fat; 59 grams monounsaturated fat; 15 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 36 grams protein; 229 milligrams cholesterol; 866 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs with 1 teaspoon salt.
2. Heat oil in a large skillet or sauté pan over high heat. Add as many duck pieces as fit easily. Brown on one side, about 7 minutes. Turn and brown other side. Transfer to a bowl. Repeat if necessary.
3. While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
4. When duck is done, spoon out all but about 2 tablespoons of fat from skillet. Add remaining onions and a large pinch of salt. Sauté until soft, 5 minutes. Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
5. Add coconut milk and 2 cups water, and bring to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through. Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
6. Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.