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Yellow duck curry (Adam D'Sylva)

Yellow duck curry (Adam D'Sylva)
4.8 17 ratings
Prep. 15 min
Total 26 h 25 min
4 portions
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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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