International dishes were well received as special-occasion recipes. This one-pot meal is easy to prepare, full of flavor, and requires no ration stamps because duck was not rationed.
1 (5-pound) duck, cut into pieces
1 teaspoon vegetable shortening or bacon fat
1 cup coarsely chopped onions
2 cloves garlic
3 cups water
1 teaspoon curry powder
¾ teaspoon salt
¼ teaspoon ground black pepper
1¼ cups brown rice
Rinse duck and pat dry. Melt shortening in a 5-quart Dutch oven; brown duck pieces on all sides. Add onions and garlic; sauté until golden. Add ½ cup water, the curry powder, salt, and pepper. Bring to a boil; cover and simmer 45 minutes.
Remove fat from broth in Dutch oven; stir in remaining 2½ cups water and the rice. Cover and simmer 45 to 50 minutes longer or until duck and rice are tender. Serve from Dutch oven.
4 Servings
“One hundred pounds of meat roasted at 500°F. loses approximately 44 pounds, at 400° it loses 22 pounds, but at 300°F. only 12 pounds. Home Economists prefer flavor of meat roasted at low temperatures as well.”—American Cookery, February 1944