Thai duck curry

Thai duck curry

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
100ml coconut oil or duck fat
750g coconut cream
2 teaspoons palm sugar or soft brown sugar
3 tablespoons fish sauce
1-2 Duck confit
250g waxy potatoes, cooked, peeled and sliced
230g tinned lychees, drained
steamed jasmine rice, to serve
20g crisp-fried shallots, (available from Asian supermarkets)
3 kaffir lime leaves, finely sliced
15g coriander leaves, (optional)

Curry paste

Quantity Ingredient
7 long dried red chillies
15 white peppercorns
1 tablespoon coriander seeds, roasted
2 teaspoons cumin seeds, roasted
1 teaspoon fennel seeds, roasted
1 whole nutmeg
1 teaspoon salt
2 red shallots
2 tablespoons chopped garlic
1 tablespoon chopped galangal
1 tablespoon chopped lemongrass stem
2 teaspoons scraped and chopped coriander root

Method

  1. Make the curry paste. Soak the chillies in a small bowl of water for 10 minutes. Meanwhile, pound the peppercorns, coriander seeds, cumin seeds, fennel seeds and nutmeg in a mortar and pestle until finely ground, or use a spice grinder. Remove and set aside.
  2. Place the remaining ingredients for the curry paste in a food processor and blend to a paste-like consistency. Add the ground spices and combine well.
  3. Heat the fat in a large saucepan or wok and fry the curry paste over a low heat for about 5 minutes, until fragrant. Pour in the coconut cream and bring to the boil, then reduce the heat. Adjust the seasoning with the sugar and fish sauce to achieve a balance of flavour.
  4. Add the confit duck leg, along with the cooked potatoes and lychees. Stir well to coat with sauce and heat through for 15 minutes.
  5. Serve alongside steamed jasmine rice and scatter with the crisp-fried shallots, kaffir lime leaves and coriander, if using.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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