I have been wanting to prepare a duck curry for quite a while using Kaffir Lime Leaves and Lime Zest in the paste. A dear friend who lives in the country will always order a duck curry if on a restaurant menu. This has inspired me to create my own version for her next visit. The duck curry needs a little preparation however, the recipe isn’t difficult. I have provided a few steps to help you achieve a great dish.
This weekend was a golden opportunity to help celebrate the Royal Wedding and enjoy a great dinner in. After thinking about preparation, flavours, spices and experimentation, I decided on this particular recipe. I love this dish for it’s use of fresh kaffir lime leaves, lime zest, ginger, garlic, chillies and many other aromatic spices.
The end result is a gamy flavour of the duck coated with a mouthwatering, spicy, delicious curry sauce. Bliss!
6 duck marylands (trim fat cook in stock for 30-40 minutes then cool)
40 g fresh tumeric (roughly chopped)
40 g ginger (roughly chopped)
4 fresh long chillies (add chillies to a bowl of boiling water to soften & roughly chop)
6 Asian shallots (roughly chopped)
2 cloves garlic (roughly chopped)
5 kaffir lime leaves (remove from stem & finely chop)
zest of 1 kaffir lime
1/2 tsp ground paprika
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground coriander
5 coriander roots (thoroughly washed)
20 g roasted balchan paste (shrimp paste)
40 g palm sugar
40 ml peanut oil (canola or sunflower can also be used)
400 ml coconut milk
extra oil for cooking
salt & pepper to taste
1 kg chicken necks (Wash chicken necks under cold water and pat dry with a paper towel)
4 Asian shallots
2 Pieces of ginger (1 piece grate and add with garlic)
2 Kaffir Lime Leaves
3 Spring Onions
4 Sprigs of Coriander
4 Star Anise
2 Cinnamon Sticks
2 Litres of water
6 Pepper Corns
2-3 Teaspoons of Salt (Add salt gradually to your liking – you can always add a little more later if needed)
Preparation Time: 40 minutes (Approximately)
Cooking Time: 1 hour (Approximately)
Serves: 3-4 people (Approximately)
I suggest you start the day before or perhaps a little earlier on the day with the preperation.
Firstly you must prepare the Asian stock and cook the duck marylands in the stock for 1 1/2 hours simmering. Once ready remove from the stock, place aside to cool completely.
- To make the curry paste to a kitchen whizz or blender add tumeric, zest, shallots, garlic, ginger, chillies, coriander roots, cumin, coriander, cardamom, paprika, balchan paste, finely chopped kaffir lime leaves and peanut oil. Process until all ingredients are well combined and fine paste like consistency. Place aside.
- Add a little oil to a pan over medium heat. Place duck marylands skin side down and cook until golden brown. Turn over and cook for a few minutes until golden. Remove from the pan and place aside.
- In the same pan with the remaing duck fat, add the curry paste and cook stirring over medium heat for a few minutes.
- Return the duck pieces to the pan. Coat well with the curry paste and allow to simmer gently for 20 minutes. Stirring occasionally and turning the duck over.
- Stir in the coconut milk, palm sugar, salt and pepper.
- Cook for a further 10 to 15 minutes stirring.
- Remove from the heat and serve.
Serve with steamed rice and Asian greens
- I recommend that you prepare yourself for this dish a day before or early on the day you cook the curry.
- Prepare the curry paste on the day. This ensures that all the spices and aromatics are fresh.
- Ensure that the duck gets a lovely golden colour on the skin side and just a little bit of colour on the other side.
- It is perfectly fine to use dry chillies. Add less chillies if you don’t like too much heat. I grow my chillies and one is often hot the other not so hot. I find this interesting considering they are picked from the same plant. Mother nature’s little mystery!