Prep 30 mins
Cook 1 hr
- 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
- 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)
- To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant.
- Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled.
- Add the cardamom and rempah paste and fry until fragrant, about 5 minutes.
- Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes.
- To braise the duck, preheat the oven to 220°C.
- 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.
- 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.
- Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes.
- Add the basil leaves and cook until just wilted.
- To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs.