Recipe by JustJanS
I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.
Top Review by Leggy Peggy
This divine curry made us weak at the knees. It is so, so, so delicious. I made it as written, except that I had to replace the fresh galangal with fresh ginger (bought the galangal and then couldn't find it hiding in one of the many shopping bags). We all loved this. There were only four of us, so there were leftovers, and the flavours intensified way beyond expectation -- so eat it on the day you make it unless you love really strong flavours. By the way, I highly recommend using Jan's suggestion to serve the dish and accompanying sauce over hokkien noodles. Yummo. Thanks for posting one of my most successful duck dishes ever.
- 473.18 ml water
- 9.85 ml chicken stock powder
- 2 green onions, roughly chopped
- 1 small onion, roughly chopped
- 2 cm piece fresh ginger, sliced
- 6 whole duck legs (drumstick and thigh)
- 473.18 ml coconut milk
- 473.18 ml chicken stock
- 1 stalk lemongrass
- 5 kaffir lime leaves, torn
- galangal, peeled and sliced
- 59.16 ml fish sauce
- 14.79 ml vegetable oil
- 44.37 ml red curry paste
- 5 kaffir lime leaves, shredded
- 60 g palm sugar, shaved
- 88.74 ml fish sauce
- 1 kaffir lime leaf, halved
- 14.79 ml tamarind paste
- 4 long red chilies, seeded and roughly chopped into largish pieces
- kaffir lime leaf, finely julienned
Directions See How It's Made
- Chicken stock:.
- Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
- Duck Braise:.
- In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
- Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
- Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
- Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
- Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
- Spoon into a serving dish and garnish with the julienned lime leaf.
- Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.