Today I decided to put to use the can of mock duck my BFF sent me the other day. I asked for some suggestions on a previous post, but after some googling I ended up going with something different.
Apparently the canned taste doesn’t mix well with an orange sauce, and making a confit is super time consuming. I just wasn’t up to that today. But a nice curry on the other hand…
I didn’t have all the ingredients I wanted, but I thought onions & garlic were a good start.
1 C chopped onion, 6 cloves of garlic.
Add them to the bowl of a food processor with 1/4 tsp ginger powder, 2 tsp turmeric, 1/8 tsp cumin, a sprinkle or two of cayenne, and 2 Tbsp of vegetable oil – like how I actually measured this time??
Process. It doesn’t have to be completely smooth, but I recommend processing for 30 seconds, then scraping down the sides and processing another 30 seconds to 1 minute.
Now set it aside, and heat 1 Tbsp vegetable oil in a medium sauce pan over medium heat and add…
1/2 to 1 C each chopped celery, green onion and bell pepper, 1 bay leaf and 1 tsp of whole coriander. If you are using coriander powder, add it with the spices in the garlic & onion mixture.
Now for the mock duck. I know what you’re thinking – it looks so good you’d like to eat it straight from the can and drink that luscious sauce, too. But…
let us, instead, drain and rinse the meat analogue. If the pieces are big, tear them into more manageable pieces.
Add to the veggies.
Add the onion & garlic mixture. And lest you think there is not enough fat yet, what with only 3 measly tablespoons of oil so far,
add one can of full fat coconut milk.
Stir. Taste it, in case you might want to add more spices. It seems to take a lot of cayenne to heat up all that coconut milk. I also thought it needed salt, but I didn’t want to ruin the color with soy sauce until after I took pictures!
Now, let that simmer while you cook your rice, according to instructions. Whatever kind you want – white, brown, sticky, jasmine. Whatever.
Serve the curry over rice, after removing the bay leaf! I ate the whole coriander, not sure how I feel about that…it kind of grew on me towards the end, but next time I’d probably use powder.
The sauce was pretty mild and slightly sweet, like when I get scared and order a 3 at a Thai restaurant, even after I added more cayenne, twice. I also added Kikkoman Teriyaki marinade & sauce. It’s still a soy sauce, but not quite as salty, and it has a teeny tiny hint of sweetness. Yum.
Next time I hope to have lemongrass on hand, along with fresh ginger and basil. Oh yes, there will be a next time.