Muslim-style curry of duck with potatoes and onions (Geng mussaman) from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia (page 248) by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson

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Notes about this recipe

  • Eat Your Books

    Can substitute duck breasts for duck legs, red shallots for pickling onions and pineapple juice for Asian citron juice.

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