Duck Curry with Choy Sum

Serving size:4
Ingredients
4 duck Marylands from Hudson Meats
Homemade red curry paste (instructions below) or store bought
5 kaffir leaves
1 stalk lemongrass (left over top parts from red curry paste)
400ml coconut milk (can)
150ml chicken stock
2 tbsp fish sauce
1 tbsp brown sugar
Squeeze of lime juice
1 bunch choy sum
1⁄4 cup fresh basil

Red curry paste
2 finely chopped shallots
2 stalk lemongrass (bottom white part only)
2 tbsp chopped coriander root
2-3 thai red chilies
4 cloves garlic
1 inch ginger or galangal
Juice and zest from 1 lime
1⁄4 cup tomato paste
1 tsp tamarind paste
2 tablespoons fish sauce
1 teaspoon shrimp paste
1 tsp of coriander powder
1 tsp cumin powder
1 tbsp brown sugar
1-2 tsp thai chili powder (optional)

Method

  1. To make the red curry paste, blitz all ingredients in a food processor and set aside.
  2. Score the skin of each duck maryland and season with salt and pepper.
  3. Place duck in a deep non stick pan skin side down and cook over low heat for 10-12 minutes. Increase the heat to medium high and fry both sides until skin is crisp (5-7 minutes on each side).
  4. Remove duck from the pan and set aside. Remove any duck fat rendered.
  5. Add coconut oil to a pan on medium heat and add red curry paste. Fry for 3-4 minutes until the paste is fragrant.  
  6. Add kaffir lime leaves, lemon grass stalks, coconut milk, chicken stock, fish sauce and sugar. Bring to a gentle simmer and lower the heat. Add duck into the pan. Cover and cook for 1 hour on low heat.
  7. Add choy sum and cook until wilted (3 minutes). Squeeze lime juice and add fresh basil.
  8. Serve with steamed jasmine rice.

 

Recipe by Sarah Ahmed : @nourish.glow.repeat


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