Malay Braised Duck Curry

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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