Duck dishes are treated like a luxurious option served at official meetings. Duck roasted with oranges, flambé duck breast or duck thigh with apples are delicious dishes, but they require knowledge and ability, so it isn't popular in home kitchens. Today I want to offer a meal thanks to which duck meat can be an ingredient of an everyday dish that can be prepared by anybody. It is best to make duck stew with dark duck meat. I prefer juicy meat from the duck's thigh and the rest of the meat that's left after cutting out the thigh and breast. An amazing addition to this normal dish is pomegranate and unsalted pistachios, which look wonderful and taste surprisingly good with stewed meat.

Ingredients:
500g of duck meat
1 shallot
2 cloves of garlic
chili pepper
a piece of ginger
150ml of dry white wine
half a teaspoon of curcuma
half a teaspoon of cumin
half a teaspoon of paprika
3 tablespoons of thick coconut milk
2 tablespoons of oil
1 tablespoon of olive oil
1 tablespoon of lemon juice
1 tablespoon of maple syrup
1 tablespoon of lemon zest
pomegranate
unsalted pistachios
salt and pepper

Cube the duck meat. Add the salt, pepper, cumin, curcuma, paprika and olive oil. Mix them in and leave in the fridge for one hour.
Dice the shallot, garlic, chili pepper and ginger. Heat the oil in a pan and fry the meat. Add the wine and vegetables and boil until the wine has almost evaporated. Add a bit of water and boil until the meat is soft. Add the coconut milk, lemon juice and maple syrup. Spice it up with salt and pepper. Boil for a while and turn off the heat. Add the pomegranate, pistachios and parsley before serving.

Enjoy your meal!

Try also:
Pork stew with ajwar
Lamb stew with carrot, ginger and brandy
Chicken in curry sauce