Bhindi and Duck Masala

Julia and I try to eat Indian food about once a month, and why not? The earthy flavors and not-so-subtle spice of Indian cooking always yields a satisfiyingly flavorful meal. You could make this dish with beef instead of duck, but stay away from any chicken or seafood – they will not stand up to the bold flavors. I use the duck becase its fat adds another layer of richness to the dish.

Ingredients

• 1/2 pounds duck breast
• 1/2 pound okra (bhindi)
• 1 medium yellow onoin
• 1/2 cup clarified butter (ghee) or 4 tablespoons butter
• 2 tablespoons masala/curry base
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 tablespoon crushed red pepper
• 1 teaspoon salt
• 1/2  teaspoon tumeric
• 1/2 teaspoon cooking oil

Trim the stem end off the okra, and split the okra lengthwise. Reserve.

Cut the duck breast, fat included, into 1/2 inch cubes. Reserve.

Dice the onion into a 1/4 inch dice. In a large skillet, render the clarified butter (or butter) over medium heat. Add the minced ginger and garlic and fry until just beginning to brown. Add the diced onion, and continue to cook until the onion begins to brown. Add the masala base, the red pepper, tumeric and salt, and stir to mix well.

Add the duck breast cubes. Continue cooking over medium heat, until the duck fact begins to render. Do not overcook ! When the duck fat had begun to render, add the okra, and cook until the okra begins to sweat, and release its moisture. Again, do not over cook, or the orka will become quite gooey. The goal is to leave the okra slightly firm to the bite. At this point, the dish is finished.

Serve with rice, especially basmati rice, and especially with my recipe for fragrant basmati rice !