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23 May 2014,11:39 by
J.Sujatha

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DUCK CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

Red Curry Paste

  • Cut out the ends of the dried chillies and remove the seeds. Soak in hot water for 5 minutes or until soft.
  • Crush the coriander seeds, cumin seeds and peppercorns together with a mortar and pestle.
  • Add the chillies, ground spices and remaining ingredients in a blender and blend till they form a smooth paste. Transfer to a bowl and set aside.

For the duck

  • Pre-heat oven to 190 ° C.
  • Heat the oil on a non-stick pan which is also oven-proof, keeping heat on medium. Cook the duck, skin-side down, for 5 minutes.
  • Turn the breast over and place the pan in the oven for 5 minutes. Turn again and cook for 4 minutes.
  • Remove from oven and transfer the duck onto a plate. Set aside for 5 minutes to rest. Keep aside all the duck fat for the sauce cook, stirring for 2 minutes or until fragrant.
  • Add coconut milk and kaffir lime leaves.
  • Simmer the mixture, stirring occasionally for 4 minutes or until thickened slightly. Add lime juice, fish sauce and chillies.
  • To serve, slice duck breast and arrange on a serving plate. Sprinkle with the crispy shallots and add 2-3 tablespoons of sauce over the top.
  • Serve with a bowl of Cucumber Salsa and boiled rice.

 

INGREDIENTS

Curry

  • 2 duck breast scored and seasoned with salt and pepper
  • 5 tablespoons red curry paste
  • 2 tablespoon Cooking oil
  • 500 ml coconut milk
  • Kaffir lime leaves
  • Juice of 2 lime
  • 2 teaspoon fish sauce or to taste
  • 2 long red chilli, thinly sliced on an angle
  • 300 grams cooked jasmine rice to serve
  • Crispy fried shallots, fresh coriander and lime cheek to serve

Red Curry Paste

  • 10 dried long red chillies
  • 5 teaspoon coriander seeds
  • 4 teaspoon cumin seeds
  • 2 teaspoon white peppercorns 3cm piece ginger
  • 3 cm piece fresh galangal
  • 4 cloves fresh garlic, coarsely chopped
  • 2 lemongrass stick, outer leaves removed, white part coarsely chopped
  • 2 shallot, coarsely chopped
  • 2 large fresh red chilli, de-seeded and finely chopped
  • Pinch of mace
  • 5 teaspoons sweet paprika
  • 30 grams shrimp paste
  • 5 tablespoons Cooking oil
  • 6 coriander roots, washed and chopped
  • 2 teaspoon salt

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