Devices & Accessories
Yellow duck curry (Adam D'Sylva)
Prep. 15min
Total 26 h 25min
4 portions
Ingredients
Duck
-
soy sauce370 g
-
white peppercorns crushed1 tsp
-
caster sugar plus extra if needed60 g
-
duck marylands trimmed4
-
caster sugar to taste if needed
-
coconut milk (1 can)400 g
-
banana chilli trimmed and cut into pieces1
-
fresh kaffir lime leaves3
-
lemongrass white part only, bruised and roughly chopped1 stalk
-
dried chillies8
-
hot water to soak
Spice mix
-
coriander seeds washed1 tbsp
-
cumin seeds1 tsp
-
fennel seeds1 tsp
-
white peppercorns½ tsp
Yellow curry paste
-
red onion cut into pieces1
-
garlic cloves8
-
fresh coriander leaves and roots, scraped and cleaned70 g
-
piece fresh ginger peeled and cut into pieces4 cm
-
piece fresh turmeric peeled and cut into pieces4 cm
-
water plus extra if needed2 tbsp
Duck curry
-
coconut cream270 g
-
palm sugar shaved80 g
-
fish sauce to taste20 g
-
Chicken stock paste (see Tips)1 tsp
-
water100 g
-
fresh coriander leaves only, to garnish
-
fried shallots to garnish
-
cooked rice to serve
Difficulty
easy
Nutrition per 1 portion
Sodium
5785.7 mg
Protein
61.9 g
Calories
9363.4 kJ /
2237.9 kcal
Fat
189.2 g
Fibre
10.7 g
Saturated Fat
79.8 g
Carbohydrates
66.3 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Pork fillet with paprika cream sauce and linguine
1 h 20min
Steamed Pesto Bread Rolls
1 h 15min
Slow-cooked lamb Madras
2 h 15min
Cranberry-Almond Chicken Salad
15min
Solyanka (Ukraine hot spicy soup)
2 h
Korean Bo ssam (MEATER+®)
29 h 20min
Beef cheek Bourguignon
5 h 25min
Kuruma iraichchi with coconut roti
1 h 40min
Gwinganna turmeric & coconut chicken with green beans
1 h
Skinnymixers' Moroccan chicken with preserved lemon and olives
30min
Sticky pork belly with jasmine rice
1 h
Creamy beef curry
1 h 15min