Duck Curry
Don't be scared by the two day commitment, when timed right this recipe is easy and always pays off in a delicious dinner.
Ingredients
For the marinade:
- 4 duck Marylands (leg and thigh pieces), skin over knuckle sliced
- 500ml light soy sauce
- 100g caster sugar
- 1 orange peel
For the roasting braise:
- 1 x 400ml tin coconut milk
- 1 long red chilli, halved
- 3 kaffir lime leaves
- 1 lemongrass stalk, crushed
For the curry:
- 1 tbsp vegetable oil
- 1 x 185g jar Ayam Thai Yellow Curry paste
- 3 kaffir lime leaves
- 1 long red chilli, finely sliced
- 1 x 400ml tin coconut cream
- 1 x 400ml tin coconut milk
- ⅓ pineapple, cut into small chunks
- 1 bunch Thai basil
- Fried shallots
- Steamed rice, to serve
Serves 4
Method
THE DAY BEFORE - Prepare a day ahead and marinate for 24 hours.
For the marinade:
- Combine marinade ingredients and stir until sugar dissolves.
- Add duck Marylands, cover and marinate overnight in the fridge.
THE DAY OF
For the roasting braise:
- Preheat oven to 150°c.
- Pour coconut milk into a large roasting pan, add chilli, lime leaves, and lemongrass.
- Drain marinade off duck and discard marinade, and place duck Marylands skin side up in the coconut milk mix.
- Roast for around 1½ hours until Marylands are golden, and the meat has pulled back from the leg bone.
For the curry:
- Heat vegetable oil in a large pan over medium heat.
- Add curry paste and cook, stirring, until fragrant (around 1 min).
- Add kaffir lime leaves, chilli, coconut cream and coconut milk.
- Reduce heat to low and simmer for 10-15 minutes, until sauce has thickened slightly.
- Stir through pineapple and cook for a further 5 minutes, then stir through half bunch of Thai basil.
- To serve, place duck legs in bowls, spoon over curry sauce, and top with Thai basil and fried shallots.