slow cooked duck curry

Updated: Apr 3


ingredients


duck


2 duck breasts

500ml chicken stock

2 bay leaves


curry paste


12 dried chillies, rehydrated in hot water (reserve water)

1 fresh chilli

1 lemongrass stalk, finely chopped

5 garlic cloves, crushed

2 tbsp galangal, minced

2 tbsp ginger, minced

2 shallots, minced

2 tbsp coriander root, chopped

1/2 lime, zest

4 kaffir lime leaves, finely sliced

1 tsp shrimp paste

1 tsp turmeric

1 tsp cumin


curry


5 tbsp curry paste (recipe above)

400ml coconut milk

270ml coconut cream

1/2 lime, juiced

3 tbsp fish sauce

2 tbsp palm sugar

1 capsicum, finely sliced

120g lychees, cut in half

salt, to taste


roti


210g plain flour

120g water

1 tbsp vegetable oil

2 tsp sugar

pinch of salt

softened butter, for rolling and frying


to serve


rice

coriander

fresh lime


method


pat dry duck breasts and season well with salt. sear in a hot pan until golden then transfer to a slow cooker with stock and bay leaves. cook for 2.5 hours on a medium heat


add the paste ingredients to a blender, blitz until finely chopped then gradually add in some of the reserved chilli water until a paste forms. set aside


for the roti, add the flour, water, sugar, oil and salt to a mixer with a dough hook attachment, mix for 6 minutes until smooth. alternately you could knead by hand. place dough into a bowl, covered and rest for 15 minutes


cut the dough into 6 pieces. roll out a piece of the dough into a circle, use a little butter to push the dough outwards with the heel of your hand stretching it out into a larger, thinner circle. roughly bring the dough together into a log shape. coil up the log like you would a cinnamon bun then flatten out the coil once again into a thin circle, pan fry in butter until golden


for the curry, fry off the paste until fragrant, around 5-6 minutes


pour in the coconut milk and cream and simmer for a few minutes until slightly thickened


add in the sugar, lime juice, fish sauce, salt, capsicum and lychees and simmer for 10 minutes


slice duck into pieces, stir through the curry and remove from the heat


serve with rice, roti and top with fresh coriander, finely sliced kaffir lime leaves and a good squeeze of fresh lime juice



notes


by pre grating and mincing ingredients like galangal, ginger and garlic the blender can process the mixture into a paste much more effectively. it also means less chance of getting random chunky pieces of aromats throughout the curry


remove any rough, woody stalks from the lemongrass before using, you really just want the bottom 3-4 inches for the curry paste. bruise with the back of a knife or rolling pin before slicing


if lychees aren't in season there are plenty of canned varieties in asian grocers or supermarkets, or you could substitute them for fresh pineapple pieces