Yellow duck curry (Adam D'Sylva)

Yellow duck curry (Adam D'Sylva)

4.8 18 ratings

Prep. 15min

Total 26 h 25min

4 portions

Ingredients

Duck

soy sauce
370 g
white peppercorns crushed
1 tsp
caster sugar plus extra if needed
60 g
duck marylands trimmed
4
caster sugar to taste if needed
coconut milk (1 can)
400 g
banana chilli trimmed and cut into pieces
1
fresh kaffir lime leaves
3
lemongrass white part only, bruised and roughly chopped
1 stalk
dried chillies
8
hot water to soak

Spice mix

coriander seeds washed
1 tbsp
cumin seeds
1 tsp
fennel seeds
1 tsp
white peppercorns
½ tsp

Yellow curry paste

red onion cut into pieces
1
garlic cloves
8
fresh coriander leaves and roots, scraped and cleaned
70 g
piece fresh ginger peeled and cut into pieces
4 cm
piece fresh turmeric peeled and cut into pieces
4 cm
water plus extra if needed
2 tbsp

Duck curry

coconut cream
270 g
palm sugar shaved
80 g
fish sauce to taste
20 g
Chicken stock paste (see Tips)
1 tsp
water
100 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

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