伊洛艾爾法克斯 2012-8-15 22:22
Aromatic Thai duck curry
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2 x 400ml cans coconut milk$[;{
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4 duck legs, skinned, then halved at the joint?$~4n5ac NN
250g small waxy new potatoes
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1 tbsp sunflower oil
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2 tsp light soft brown sugar, plus extra `}q2VZJ E
2 tsp freshly squeezed lime juice, plus extra9`%R e!jUQ W%`CO
Fried shallots, to garnish)y*v2Se6u
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Handful fresh coriander leaves, to garnish k L'L*?
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For the curry paste*x9f`ag/kT0w/w
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1 tsp fennel seeds
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1 tbsp coriander seeds{
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2 tsp cumin seeds!]Y,ZI1J3aPg M/gV
3 pieces blade mace
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1/4 tsp white peppercornsf'Lz,d-?t
2 lemongrass stalks,s&R0F _ Y
3 medium-hot red chillies, deseeded (optional) and chopped
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65g shallots, choppedt Wv K M7K.xm9a(N
6 large garlic cloves, peeled
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25g fresh ginger, choppedj;K%H&Q l m
1/2 tsp salt,buu_.?A
2 tbsp sunflower oilNiC0P!U#S-ZG
METHODfD |J PIg.pV
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How to make aromatic thai duck curry
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1. Pour the coconut milk into a medium saucepan and bring to a simmer. Add the duck and simmer, uncovered, for 1 hour, until the meat is tender and the milk has reduced by half. If it has not, return it to the heat and simmer rapidly. Set aside.
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2. Meanwhile, make the curry paste. Put a frying pan over a medium heat. Add all the seeds and mace and shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder.
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3. Cut off and discard the top third of each lemongrass stalk, then peel and discard the outer leaves and roughly chop the tender core. Put into a mini food processor with the chillies, shallots, garlic, ginger, ground spices, salt and oil and blend to a smooth paste.
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4. Put the potatoes into a pan of salted water, bring to the boil and cook for 12-15 minutes, until tender. Drain, cool, then cut into thick slices. Cover and set aside.3P9k
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5. When the duck is tender, lift it onto a plate and leave until cool enough to handle. Reserve the coconut milk. Break the meat away from the bones in large chunks.
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6. Heat the oil in a medium saucepan, add the curry paste and fry gently for 5 minutes. Add the coconut milk and simmer for a few minutes until the sauce has a good consistency. Stir in the sugar and lime juice and adjust the seasoning using salt, sugar and lime juice. Stir in the duck and potatoes and heat through to serve.
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7. To freeze, spoon half the curry into a sealable plastic container, cover and leave to cool. Freeze for up to 3 months. Thaw overnight in the fridge. Transfer to a saucepan and heat through gently.3KD;k7S mIo|4L
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8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.