Penang Duck Curry
Ingredients
4 x Luv-a-Duck Fresh Duck Legs
Salt & pepper
2 tbsp extra virgin olive oil
4 garlic cloves, sliced
1 brown onion, chopped
1 knob ginger, peeled and sliced into matchsticks
1 stem curry leaves
2 red chillies, roughly sliced
1 green chilli, roughly sliced
3 kaffir lime leaves
1 bunch coriander, leaves roughly chopped
1 jar Penang curry paste
4 spring onions, chopped
2 tins coconut milk
¼ cup soy sauce
1 tbsp thick caramel sauce
½ cup chicken stock
1 tsp coconut sugar
Products used
Method
- Preheat the oven 160°C
- Season duck with salt and pepper. Place seasoned duck legs into a frypan over medium heat with extra virgin olive oil, skin side down. Cook on both sides until golden brown.
- In a saucepan over a medium high heat add extra virgin olive oil, garlic, onion, ginger, curry leaves, chillies, kaffir lime leaves, coriander leaves and Panang curry paste. Fry the curry paste for a few minutes.
- Add coconut milk, soy sauce, caramel sauce, chicken stock and coconut sugar. Add duck, and any of the fat, to the sauce and place in the oven. Cook for 1 hour 20 minutes or until the duck is tender.
Recipe by Adrian Richardson and featured on Good Chef Bad Chef.
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Reviews
ByCreated Tiki
This recipe rates highly. Well balanced gravy. I made it with the confit duck legs. 2 packets. Tuck them in the sauce with everything else in the tray and have the cooking time. Sooo rich with all of that duck goodness.
ByCreated Doug
I adapted this, using Thai red curry sauce (I know this is supposed to be Malaysian, but that's what I had so I went with it). For me a new element was oven cooking *with* the coconut milk. I've always assumed the high temp (video didn't state temp so I used 60m/180c then 30m/160c then turned oven off and left it in there until I needed it) would split the milk. But it didn't. Another new element was throwing fistfuls of coriander at the start - I've always added that later. I did both. Couldn't get curry leaves (or "caramel sauce" - wtf?!) but still, it was gorgeous; rich, intense, full of flavour and very simple. I splashed some coconut milk over at the end which contrasted beautifully with the the deep red colour. I pan cooked the breasts separately per another recipe on here and let them sit in the sauce with the legs for an hour or so before serving.