Malay Braised Duck Curry

Ingredients

Curry Sauce

• 100 ml vegetable oil
• 20 g golden shallots, finely chopped
• 50 g garlic, minced
• 6 garlic cloves
• 10 dried red chilies
• 3 cinnamon sticks
• 6 1/2 teaspoons salt
• 1 liter coconut milk
• 6 cardamom pods
• 1/3 cup curry paste (rempah paste)
• 3 teaspoons palm sugar

Duck

• 8 duck quarters (maryland)
• 2 liters chicken stock
• 12 golden shallots
• 4 red chilies, deseeded and halved
• 2 banana peppers, deseeded and cut into pieces
• 4 kaffir lime leaves
• 20 basil leaves
• fresh coriander sprig (to garnish)

Directions

1. 1

   To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant.

2. 2

   Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled.

3. 3

   Add the cardamom and rempah paste and fry until fragrant, about 5 minutes.

4. 4

   Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes.

5. 5

   To braise the duck, preheat the oven to 220°C.

6. 6

   Place the marylands in a baking tray and pour over the stock. Cover with foil and braise in the oven for 1 hour or until the meat starts to come away from the bone.

7. 7

   While the marylands are cooking, place the golden shallots on a tray and roast until golden brown, about 30 minutes. Remove the marylands from the stock and place into a pan with the hot curry sauce.

8. 8

   Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes.

9. 9

   Add the basil leaves and cook until just wilted.

10. 10

    To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs.