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Main course for 2 persons.
Takes 60 minutes.
Ingredients.
Duck curry.
2 duck breasts
1/2 onion, thinly sliced
1 1/2 tbsp of curry paste
2 cardamom pods
1 1/2 star anise
300ml of coconut milk
1 tsp tamarind paste
1 King Edward potato, large, cut into 3 cm cubes
1 tbsp of palm sugar
25g of cashew nuts, roasted
1 1/3 handfuls of coriander, roughly chopped
vegetable oil
Massamam paste.
25g of peanuts, toasted until brown
1 large shallot, thinly sliced
2 garlic cloves, peeled, thinly sliced
1 red chilli
15g of fresh ginger
1 lemon grass stalk, crushed and chopped
1/2 tbsp of palm sugar
1 1/2 tsp fish sauce
1/2 tsp coriander seeds, toasted and ground
1/2 tsp cumin seeds, toasted and ground
1/4 nutmeg, grated
1/2 tsp ground cardamom
2 cloves
1/4 tsp ground cinnamon
Method.
1
To make the curry paste, blend all of the ingredients into a smooth paste, adding a splash of water if necessary.
The leftover paste can be frozen for future use =
25g of peanuts
1 large shallot
2 garlic cloves
1 red chilli
15g of fresh ginger
1 lemon grass stalk
1/2 tbsp of palm sugar
1 1/2 tsp fish sauce
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 nutmeg
1/2 tsp ground cardamom
2 cloves
1/4 tsp ground cinnamon
2
For the curry, remove the skin from the duck breast and cut into 2cm cubes
3
Place a large frying pan over a high heat and add a small amount of vegetable oil. Once the pan begins to smoke, add the duck and cook until golden brown. Remove from the pan and set aside
4
In a separate pan, fry the onion until golden. Add the cardamom pods and star anise and then Stir in the curry paste, allow to sizzle for a few moments
1/2 onion
1 1/2 tbsp of curry paste
2 cardamom pods
1 1/2 star anise
5
Pour in the coconut milk and bring to a gentle simmer. Cook to infuse for 20 minutes and then add the potato cubes, palm sugar and tamarind paste. Allow to cook for a further 20 minutes
300ml of coconut milk
1 tsp tamarind paste
1 King Edward potato
1 tbsp of palm sugar
6
Return the duck back to the pan. Cook until the potatoes are soft - this will indicate the curry is finished and add
1 1/3 handfuls of coriander
7
Toast some cashew nuts in a pan. Arrange with the curry onto plates and serve immediately with
25g of cashew nuts
