Poultry and Game Recipes - Balinese Duck Curry Recipe

  
 

Poultry and Game Recipes - Balinese Duck Curry Recipe

Ingredients

Serve 4

  • 4 tablespoons vegetable oil

  • 1.5 kg/3 lb oven-ready duck, cut into 4 portions

  • 1 lemon grass stalk, halved lengthways

  • 4 kaffir lime leaves, bruised

  • 1 teaspoon salt

  • 300 ml/1/2 pint water

  • 2 teaspoons soft brown sugar

  • 2 green chilies, sliced, to garnish

Spice paste:

  • 8 shallots, chopped

  • 4 garlic cloves, chopped

  • 6 large green chilies, deseeded and chopped

  • 5 cm/2 inch piece of fresh root ginger, chopped

  • 2.5 cm/1 inch piece of fresh galangal, chopped

  • 2 teaspoons turmeric

  • 1/2 teaspoon pepper

  • 6 candlenuts or macadamia nuts (optional)

Method:

  1. First make the spice paste. Put the shallots, garlic, green chilies, ginger, galangal, turmeric, pepper and candlenuts or macadamia nuts, if using, into a food processor or blender and process to a thick paste.

  2. Heat the vegetable oil in a large frying pan. Add the paste and fry over a low heat, stirring constantly, for about 3 minutes, or until softened and fragrant.

  3. Add the duck portions, lemon grass, lime leaves and salt to the pan. Stir to coat the duck evenly in the spice mixture and fry for a further 4 minutes to seal the meat.

  4. Add the water, stir well and bring to the boil. Reduce the heat, cover the pan and simmer, stirring from time to time, for 45 minutes until the duck is tender.

  5. Remove the lid from the pan, stir in the sugar and increase the heat to moderate. Cook, stirring frequently, for a further 30 minutes until the duck is cooked and the sauce is thick.

  6. Skim off any surplus fat from the surface of the curry. Taste and adjust the seasoning if necessary.

  7. Serve hot, garnished with sliced chilies.