2 duck Maryland’s broken down into drumsticks and thighs. Drumsticks frenched.
1 large potato cut into quarters or 6 pieces
1 tablespoon Yellow Curry Paste (mae ploy)
50g palm sugar, shaved
50ml fish sauce
100ml coconut cream
300ml coconut milk
500ml Duck or Chicken stock
6 leaves kaffir lime leaf
2 sticks lemongrass
2 pieces of cassia bark
4 cloves garlic
3-4 coriander roots scraped and cleaned
1 x 2cm piece of ginger
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp white pepper corns
1 tspn maldon salt
- Place the duck pieces into a heavy based pan and seal browning all surfaces place into the stock add the lemon grass and cassia bark and bring to a gentle simmer cover and cook for 20-30 minutes.
- Blanch the potatoes in salted water until cooked but still firm
- Weigh out your peas and set aside.
- Dry roast the spice-mix in the oven until aromatic and process in a mortar and pestle to fine powder.
- Place the onion, garlic, ginger and coriander roots in a heavy-based saucepan over a medium heat. Stir until coloured and soft. If the ingredients are taking on too much colour, add a little water to slow down the cooking process.
- When the ingredients are soft, scrape into the mortar and pestle with the other spices and process until you have a smooth paste
Finish the curry
- Place the coconut cream in a heavy-based pot on a medium heat and boil until it spits.
- Add the premade and the homemade curry pastes and fry it until fragrant and you can smell the spices.
- Add the palm sugar and fish sauce, stirring continuously until the sugar is dissolved.
- Add all the contents of the pot you braised the duck in.
- Add the potatoes’, peas and kaffir lime leaves
- Pour over the coconut milk bring to the boil, and simmer gently for 10 minutes.
- Adjust seasoning the curry should be sweet and salty.
Edited by ChefZoneAU - 4/2/13 at 1:30am