BRAISED DUCK WITH RED CURRY

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Braised Duck With Red Curry image

I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.

Provided by JustJanS

Categories     Curries

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

2 cups water
2 teaspoons chicken stock powder
2 green onions, roughly chopped
1 small onion, roughly chopped
2 cm piece fresh ginger, sliced
6 whole duck legs (drumstick and thigh)
2 cups coconut milk
2 cups chicken stock
1 stalk lemongrass
5 kaffir lime leaves, torn
galangal, peeled and sliced
4 tablespoons fish sauce
1 tablespoon vegetable oil
3 tablespoons red curry paste
5 kaffir lime leaves, shredded
60 g palm sugar, shaved
6 tablespoons fish sauce
1 kaffir lime leaf, halved
1 tablespoon tamarind paste
4 long red chilies, seeded and roughly chopped into largish pieces
kaffir lime leaf, finely julienned

Steps:

  • Chicken stock:.
  • Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
  • Duck Braise:.
  • In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
  • Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
  • Curry:.
  • Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
  • Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
  • Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
  • Spoon into a serving dish and garnish with the julienned lime leaf.
  • Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.

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