Braised duck with red curry

Braised duck with red curry

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

In many dishes that use curry pastes, you have to ‘cook out’ the paste, by which I mean you fry it until it no longer smells raw – no garlic or onion aromas. Instead, the cooked paste should smell nutty, and of caramelised flavours.

Ingredients

Quantity Ingredient
60ml coconut oil or canola oil
3 tablespoons Red curry paste
5 kaffir lime leaves, julienned, plus extra leaves, to garnish
60g palm sugar, shaved
60ml fish sauce
1 tablespoon Tamarind
1 kaffir lime, halved, juice squeezed and halves reserved
4 long red chillies, seeded and roughly chopped
3 water spinach stalks, cut into 3 cm lengths

Duck braise

Quantity Ingredient
1.5kg duck, cut in half through the backbone, backbone discarded
1 litre coconut milk
1 litre Chicken stock
1 lemongrass stem, sliced
5 kaffir lime leaves, torn
4 cm piece fresh galangal, peeled and sliced
150ml fish sauce

Method

  1. To make the duck braise, preheat the oven to 160°C. Rinse and clean the duck, remove any excess fat and the parson’s nose, and pat dry. Put in a deep ovenproof dish.
  2. Bring the coconut milk and chicken stock to the boil in a deep heavy-based saucepan over a medium heat. Stir in the lemongrass, lime leaves, galangal and fish sauce, then pour this stock over the duck. Cover with baking paper and aluminium foil or a lid and cook in the oven for 1½ hours, or until the duck is cooked through. Remove from the oven.
  3. Transfer the duck to a wire rack to rest, with a plate underneath. Strain the braising liquid and reserve 500 ml for use in the curry. Bring the remaining stock back to the boil, then allow to cool slightly before refrigerating for later use in a soup – the fat will set on the braising liquid and this will create a perfect seal.
  4. Heat the oil in a large heavy-based saucepan over a high heat and fry the red curry paste and whole lime leaves, stirring continuously, until the paste is fragrant, for about 8 minutes. Add the palm sugar and fish sauce and cook, stirring continuously, until the sugar dissolves and caramelises slightly, about 3 minutes. Add the reserved braising liquid and the tamarind, and bring to the boil.
  5. Check the seasoning – it should taste sour, salty and sweet. Lower the heat and simmer for 10 minutes.
  6. Meanwhile, remove the rib cage of the duck with your fingers. It should come away easily from the flesh if the duck has been braised for long enough. Discard the bones and cut each duck half into 6 pieces, making 12 altogether.
  7. Add the duck to the curry with the kaffir lime juice and halves and the chillies. Stir to combine, then simmer for 5 minutes. Stir in the water spinach and simmer for a further 5 minutes.
  8. Spoon into serving dishes. Garnish with the julienned lime leaves and serve with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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