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Ingredients
Duck
- 370 g soy sauce
- 1 tsp white peppercorns crushed
- 60 g caster sugar plus extra if needed
- 4 duck marylands trimmed
- caster sugar to taste if needed
- 400 g coconut milk (1 can)
- 1 banana chilli trimmed and cut into pieces
- 3 fresh kaffir lime leaves
- 1 stalk lemongrass white part only, bruised and roughly chopped
- 8 dried chillies
- hot water to soak
Spice mix
- 1 tbsp coriander seeds washed
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp white peppercorns
Yellow curry paste
- 1 red onion cut into pieces
- 8 garlic cloves
- 70 g fresh coriander leaves and roots, scraped and cleaned
- 4 cm piece fresh ginger peeled and cut into pieces
- 4 cm piece fresh turmeric peeled and cut into pieces
- 2 tbsp water plus extra if needed
Duck curry
- 270 g coconut cream
- 80 g palm sugar shaved
- 20 g fish sauce to taste
- 1 tsp Chicken stock paste (see Tips)
- 100 g water
- fresh coriander leaves only, to garnish
- fried shallots to garnish
- cooked rice to serve
- Nutrition
- per 1 portion
- Calories
- 2237.9 kcal / 9363.4 kJ
- Protein
- 61.9 g
- Fat
- 189.2 g
- Carbohydrates
- 66.3 g
- Fibre
- 10.7 g
- Saturated Fat
- 79.8 g
- Sodium
- 5785.7 mg
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