伊洛艾爾法克斯 2012-8-15 22:22
Aromatic Thai duck curry
INGREDIENTS
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2 x 400ml cans coconut milk
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4 duck legs, skinned, then halved at the joint d0|l4Zo9h
250g small waxy new potatoes W&eNnte b!s i
1 tbsp sunflower oil%t#\&Xo9C|J
2 tsp light soft brown sugar, plus extra
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2 tsp freshly squeezed lime juice, plus extra
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Fried shallots, to garnish]L(F*OP1_^5w/^
Handful fresh coriander leaves, to garnishd*u9uh'I
For the curry paste#i7HO S5S
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1 tsp fennel seeds~7K1w)dX&nXI
1 tbsp coriander seeds [5_9}{ b$H*d(L%S+b c.i_
2 tsp cumin seeds
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3 pieces blade mace
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1/4 tsp white peppercorns
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2 lemongrass stalks/g|I
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3 medium-hot red chillies, deseeded (optional) and choppednw,DT6x [m#`~#Ez V"n:E
65g shallots, chopped
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6 large garlic cloves, peeled)r4S6@ f(AK }
25g fresh ginger, chopped
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1/2 tsp salt
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2 tbsp sunflower oilG9^pTO;]S J
METHOD)k,a'YCC6k{9h
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How to make aromatic thai duck curry&o]#M-uN5z f(ye.j3F
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.u^"Y
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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..FiW Y2_ _:jSz
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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..d8]U1VJ G [
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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.
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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.IsTFy-C'n
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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. _2` d*tMGe!]
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8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.