Simple duck curry

Name: Simple duck curry
Cook time: 1 h 30 min
Yield: 4
Cuisine: Thai
Ingredients: 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

Neil Perry

January 28, 2014

The duck in this curry can be substituted for chicken, if preferred.Supplied

Time:1-2 hoursServes:4

Add boiled pumpkin or sweet potato to this restaurant-sytle curry at the end to take it to the next level. If you prefer, chicken can be substituted for duck.

Ingredients

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

For 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

Method

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.

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

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