Make restaurant classics at home

Add boiled pumpkin or sweet potato to the curry at the end to take it to the next level. If you prefer, chicken can be used instead of duck.

A crisp, cold Singaporean beer such as Tiger is a perfect complement for this curry.

SIMPLE DUCK CURRY

6 duck legs, halved

1/2 cup coconut cream

3 tsp sea salt

3 tbsp vegetable oil

11/2 cups coconut milk

1/2 cup of water

juice of 1 lemon

1/4 tsp freshly ground white pepper

5 red shallots, finely sliced and deep-fried until golden

coriander leaves, to serve

curry paste

10 long red chillies, deseeded and chopped

10 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped

2 lemongrass stalks, tough outer leaves removed, chopped

3 red shallots, chopped

3 cloves garlic, chopped

Serves 4

For the curry paste, pound the chillies, lemongrass, shallots and garlic in a mortar with a pestle until you have a fine paste. Alternatively, you can use a blender to process the ingredients, adding a little water if necessary.

In a bowl, mix the duck leg pieces with the coconut cream and salt. Heat the oil in a heavy-based pot and stir-fry the paste for 10 minutes or until fragrant.

Add the duck and stir-fry for a further 5 minutes, or until the coconut cream "splits".

Stir in the coconut milk and water and allow to simmer, stirring occasionally, for about 1 hour or until the curry has thickened slightly and a layer of oil has risen to the surface.

Season the curry with lemon juice and freshly ground pepper. Sprinkle with fried shallots and coriander leaves, and serve with steamed rice.

KING PRAWN AND SESAME-DRESSED NOODLES

2 tbsp finely sliced pickled mustard greens

1 tbsp Chinese sesame paste

1 tsp sesame oil

1 tsp sea salt

1 spring onion, finely sliced

1 tbsp yellow bean soy sauce

1 tbsp peanuts, roasted and crushed

300g fresh hokkien noodles

600g cooked king prawns, peeled and chopped into 1/2 cm chunks

1 small handful of coriander leaves, chopped

1 Lebanese cucumber, deseeded and cut into julienne strips

1/2 long red chilli, deseeded and cut into julienne strips

Serves 4

For the dressing, mix together mix together the mustard greens, sesame paste, sesame oil, sea salt, spring onion, soy sauce, peanuts and 2-3 tbsp water in a bowl.

Cook the noodles in a large pot of salted boiling water until just tender, then drain and add to the bowl with the dressing.

Sprinkle in the chopped prawns, add the coriander leaves and mix well before piling it all into a serving bowl.

Top with cucumber and chilli to serve.

HOT TIPS

• We've used hokkien noodles, but any type is suitable - try udon, soba or egg. Spaghettini is a great option, too.

• Replace the king prawns with any seafood or meat you like, such as shredded chicken or duck.

SOMETHING TO DRINK

Pinot noir
One of the best pinots of Victoria's Mornington Peninsula, Yabby Lake's 2011 Single Vineyard Pinot Noir ($55) offers lively red fruits with soft tannins and comes with a vibrant acidity and savoury back drop - a perfect partner to the duck curry.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.