Gingered duck curry
Ingredients
1.8 kg (4 lb) duck
1 garlic clove, crushed
1 teaspoon grated fresh ginger
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
8 dried Chinese mushrooms
5 cm (2 inch) piece fresh ginger, extra, thinly sliced
2 tablespoons Thai yellow curry paste
2 tablespoons chopped lemongrass, white part only
400 ml (14 fl oz) tin coconut milk
4 makrut (kaffir lime) leaves, shredded
100 g (3½ oz) Thai pea eggplants (aubergines)
2 teaspoons soft brown sugar
2 teaspoons fish sauce
1 tablespoon lime juice
Method
Step 1
Cut the duck in half by cutting down both sides of the backbone, and through the breastbone. Discard the backbone. Cut each duck half into four portions, removing any fat. Rub the duck with the combined garlic, ginger, soy sauce and oil. Refrigerate for 30 minutes.
Step 2
Soak the mushrooms in boiling water for 20 minutes. Drain. Remove and discard the stalks and cut the caps in half.
Step 3
Heat a lightly oiled pan. Brown the duck over medium heat. Leaving only 1 tablespoon of fat in the pan, stir-fry the extra ginger, curry paste and lemongrass for 3 minutes. Stir in the coconut milk, makrut leaves and 125 ml (4 fl oz/½ cup) water. Add the duck, cover and simmer for 45 minutes. Skim well.
Step 4
Remove the eggplant stems; add the eggplants to the pan with the sugar, fish sauce and mushrooms. Simmer, partly covered, for 30 minutes, or until tender. Stir in juice to taste.
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