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Kuttanadan Duck Curry
£6.00 – £10.00
MLI Chef Mani’s take on the flavourful dish popular in the Kuttanadu region of Kerala – Gressingham duck spiced with pepper, green chillies, aromatic spices smothered in a creamy coconut gravy.
Please note: This is a dish prepared in the traditional way using whole duck and hence contains small and large bones. Appropriate caution should be taken while eating this dish.
Additional information
| Weight | N/A |
|---|---|
| Portion Size | Double Portion, Single Portion |
Ingredients
ALLERGY ADVICE: For Allergens, see Ingredients in BOLD.
Duck, Water, Onion, Coconut, Tomatoes, Ginger, Coconut milk powder (Contains: Coconut milk powder (78%), Maltodextrin, MILK protein (Sodium Caseinate), Stabilizer), Garlic, Coriander Seeds, Fennel Seeds, Curry Leaves, Coconut Oil, Turmeric, Cardamon, Black Pepper, Cinnamon, Green Chilli, Garam Masala, Cloves, Bay Leaf, Chilli Powder, Mustard Seeds.
Heating Instructions
This is a fully cooked dish. Reheat from frozen. These instructions are for guidance only. Please adjust timings for your appliance. Overheating may cause the dish to dry out.
MICROWAVE (850W):Remove sleeve, pierce film, place on a microwavable plate and cook on full power for 6 minutes. peel film, stir gently, re-cover and cook for another 3 minutes. Rest for 1 minutes and stir gently before serving.
OVEN: 190°C/170°C fan assisted/Gas Mk 5 Remove the sleeve and pierce film. Place on a baking tray in the centre of the oven and reheat for 40 minutes.
CAUTION: Steam may be released when removing the film. Once defrosted, consume within 24 hours. Do not refreeze.
Nutrition per 100g
| Name | Per 100g |
|---|---|
| Energy KCal | 66.1 |
| Energy KJ | 275.0 |
| Fat (g) | 6.2 |
| Sat (g) | 4.3 |
| Carb (g) | 3.9 |
| Sugars (g) | 0.0 |
| Fibre (g) | 2.4 |
| Protein (g) | 1.3 |
| Salt (g) | 1.1 |
