Malay Braised Duck Curry
A Malaysian curry of duck, red chilies and coconut milk, seasoned with cinnamon and cardamom and roasted in the oven. Finish with coriander sprigs.
1 hr 30 min · Serves 4 · Medium
Ingredients
Curry sauce
Duck
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant.
- 2
Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled.
- 3
Add the cardamom and rempah paste and fry until fragrant, about 5 minutes. Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes.
- 4
To braise the duck, preheat the oven to 220°C. Place the marylands in a baking tray and pour over the stock. Cover with foil and braise in the oven for 1 hour or until the meat starts to come away from the bone.
- 5
While the marylands are cooking, place the golden shallots on a tray and roast until golden brown, about 30 minutes. Remove the marylands from the stock and place into a pan with the hot curry sauce.
- 6
Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes.
- 7
Add the basil leaves and cook until just wilted. To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
