Yellow duck curry (Adam D'Sylva)
TM6 TM5 TM31

Yellow duck curry (Adam D'Sylva)

4.9 (12 ratings)

Ingredients

Duck

  • 370 g soy sauce
  • 1 tsp white peppercorns, crushed
  • 60 g caster sugar, plus extra if needed
  • 4 duck marylands, trimmed
  • caster sugar, to taste if needed
  • 400 g coconut milk (1 can)
  • 1 banana chilli, trimmed and cut into pieces
  • 3 fresh kaffir lime leaves
  • 1 stalk lemongrass, white part only, bruised and roughly chopped
  • 8 dried chillies
  • hot water, to soak

Spice mix

  • 1 tbsp coriander seeds, washed
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp white peppercorns

Yellow curry paste

  • 1 red onion, cut into pieces
  • 8 garlic cloves
  • 70 g fresh coriander, leaves and roots, scraped and cleaned
  • 4 cm piece fresh ginger, peeled and cut into pieces
  • 4 cm piece fresh turmeric, peeled and cut into pieces
  • 2 tbsp water, plus extra if needed

Duck curry

  • 270 g coconut cream
  • 80 g palm sugar, shaved
  • 20 g fish sauce, to taste
  • 1 tsp Chicken stock paste (see Tips)
  • 100 g water
  • fresh coriander leaves only, to garnish
  • fried shallots, to garnish
  • cooked rice, to serve

Nutrition
per 1 portion
Calories
9363.4 kJ / 2237.9 kcal
Protein
61.9 g
Carbohydrates
66.3 g
Fat
189.2 g
Saturated Fat
79.8 g
Fibre
10.7 g
Sodium
5785.7 mg

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