Duck maryland jungle curry

Name: Duck maryland jungle curry
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 4
Ingredients: 3 young coconuts; 1.5kg duck marylands; 4 cups (1L) chicken stock or water; 1/4 cup (60ml) sunflower oil; 2 garlic cloves, crushed; 2 tsp finely grated ginger; 1 1/2 tbs fish sauce; 300g Thai eggplants (from good grocers and Asian food shops), halved; Juice of 1 lime; 1/3 cup (80ml) coconut milk; 1/4 bunch each Vietnamese mint and coriander, leaves picked, plus extra leaves to serve; 1/2 bunch Thai basil, leaves picked, plus extra leaves to serve; 200g snake beans, blanched, bunched and tied into a knot; Cooked basmati rice, to serve; 12 small green chillies (scuds), seeds removed from half, chopped; 2 long green chillies, seeds removed, chopped; 1 tbs each chopped ginger and galangal (substitute extra ginger); 5 garlic cloves, chopped; 5 coriander roots, washed; 2 lemongrass stalks, white part only, chopped; 2 Asian (red) eschalots, chopped; 1 tsp belacan (roasted shrimp paste); Finely grated zest of 1 kaffir lime (substitute lime), plus extra halved kaffir limes to serve; Pinch ground white peppercorns

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by Charlotte Binns-McDonald

Jun 01, 2018

Jungle curries are hot and fragrant. Using duck in this recipe makes it a little indulgent, while the young coconut salad is refreshing and cooling.

3 young coconuts
1.5kg duck marylands
4 cups (1L) chicken stock or water
1/4 cup (60ml) sunflower oil
2 garlic cloves, crushed
2 tsp finely grated ginger
1 1/2 tbs fish sauce
300g Thai eggplants (from good grocers and Asian food shops), halved
Juice of 1 lime
1/3 cup (80ml) coconut milk
1/4 bunch each Vietnamese mint and coriander, leaves picked, plus extra leaves to serve
1/2 bunch Thai basil, leaves picked, plus extra leaves to serve
200g snake beans, blanched, bunched and tied into a knot
Cooked basmati rice, to serve

Jungle curry paste

12 small green chillies (scuds), seeds removed from half, chopped
2 long green chillies, seeds removed, chopped
1 tbs each chopped ginger and galangal (substitute extra ginger)
5 garlic cloves, chopped
5 coriander roots, washed
2 lemongrass stalks, white part only, chopped
2 Asian (red) eschalots, chopped
1 tsp belacan (roasted shrimp paste)
Finely grated zest of 1 kaffir lime (substitute lime), plus extra halved kaffir limes to serve
Pinch ground white peppercorns

Method

1.

Using a large knife, cut a square from the top of each coconut and transfer coconut water to a saucepan. Scoop out coconut flesh, transfer to a bowl and chill.
2.

In batches, place duck, skin-side down, in a large frypan over high heat. Cook for 2 minutes each side or until browned. Add duck and stock to coconut water (add more water to cover duck if needed) and bring to the boil. Reduce to a gentle simmer, cover and simmer for 1 hour 30 minutes or until duck is tender. Transfer duck to a tray and pat dry with paper towel. Skim fat from stock.
3.

Heat 1 tbs oil in a large frypan over high heat. In batches, cook duck for 2 minutes each side or until browned, then set aside.
4.

For the curry paste, place all ingredients in a small food processor and whiz to a paste (add water, 1 tbs at a time, to help loosen paste in processor).
5.

To make the curry, heat remaining 2 tbs oil in a wok over high heat. Add garlic and ginger, and cook, stirring constantly, for 1-2 minutes or until softened. Add curry paste and cook, stirring constantly, for 8 minutes or until darkened (add water, 2 tbs at a time, as paste catches on wok while cooking). Add 1 tbs fish sauce, 21/2 cups (625ml) stock, eggplant and duck, bring to a simmer, cover and cook for 5 minutes or until eggplant is tender.
6.

To make the coconut salad, combine coconut flesh, lime juice, coconut milk, mint, coriander, one-quarter Thai basil and remaining 2 tsp fish sauce in a bowl.
7.

Stir remaining three-quarters basil through curry.
8.

Place snake beans in curry and scatter with extra herbs. Serve with extra kaffir lime halves, coconut salad and rice.