Thai duck curry
- November 2007
- 2 x 400ml cans coconut milk
- 4 duck legs, skinned, then halved at the joint
- 250g small waxy new potatoes
- 1 tbsp sunflower oil
- 2 tsp light soft brown sugar, plus extra
- 2 tsp freshly squeezed lime juice, plus extra
- Fried shallots, to garnish
- Handful fresh coriander leaves, to garnish
For the curry paste
- 1 tsp fennel seeds
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 3 pieces blade mace
- ¼ tsp white peppercorns
- 2 lemongrass stalks
- 3 medium-hot red chillies, deseeded (optional) and chopped
- 65g shallots, chopped
- 6 large garlic cloves, peeled
- 25g fresh ginger, chopped
- ½ tsp salt
- 2 tbsp sunflower oil
- Pour the coconut milk into a medium saucepan and bring to a simmer. Add the duck and simmer, uncovered, for 1 hour, until the meat is tender and the milk has reduced by half. If it has not, return it to the heat and simmer rapidly. Set aside.
- Meanwhile, make the curry paste. Put a frying pan over a medium heat. Add all the seeds and mace and shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder.
- Cut off and discard the top third of each lemongrass stalk, then peel and discard the outer leaves and roughly chop the tender core. Put into a mini food processor with the chillies, shallots, garlic, ginger, ground spices, salt and oil and blend to a smooth paste.
- Put the potatoes into a pan of salted water, bring to the boil and cook for 12-15 minutes, until tender. Drain, cool, then cut into thick slices. Cover and set aside.
- When the duck is tender, lift it onto a plate and leave until cool enough to handle. Reserve the coconut milk. Break the meat away from the bones in large chunks.
- Heat the oil in a medium saucepan, add the curry paste and fry gently for 5 minutes. Add the coconut milk and simmer for a few minutes until the sauce has a good consistency. Stir in the sugar and lime juice and adjust the seasoning using salt, sugar and lime juice. Stir in the duck and potatoes and heat through to serve.
- To freeze, spoon half the curry into a sealable plastic container, cover and leave to cool. Freeze for up to 3 months. Thaw overnight in the fridge. Transfer to a saucepan and heat through gently.
- Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.
To freeze, spoon half the curry into a sealable plastic container, cover and leave to cool. Freeze for up to 3 months. Thaw overnight in the fridge. Transfer to a saucepan and heat through gently.
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