BRAISED DUCK WITH RED CURRY
I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.
Provided by JustJanS
Categories Curries
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Chicken stock:.
- Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
- Duck Braise:.
- In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
- Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
- Curry:.
- Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
- Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
- Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
- Spoon into a serving dish and garnish with the julienned lime leaf.
- Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.
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Rizwan Ali Attique
[email protected]I loved this recipe! The duck was so tender and the red curry sauce was incredibly flavorful. I will definitely be making this again.
My Jobayer
[email protected]This recipe was easy to follow and the results were delicious. The duck was tender and juicy, and the red curry sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make duck dish.
Manoj Manandhar
[email protected]Overall, this was a good recipe. The duck was tender and the red curry sauce was flavorful. However, the dish was a bit too sweet for my taste. I would recommend using less sugar or honey in the sauce.
Osman Sow
[email protected]The duck was a bit tough, but the red curry sauce was delicious. I would recommend cooking the duck for a longer amount of time.
Zane Yoder
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. I would recommend using less red curry paste if you don't like spicy food.
Alex Gaming
[email protected]The duck was a bit dry, but the red curry sauce was delicious. I would recommend cooking the duck for a shorter amount of time.
Juma Kato
[email protected]This was my first time making duck and it turned out perfectly. The red curry sauce was delicious and the duck was cooked to perfection. I will definitely be making this again.
love guru music band
[email protected]I've made this recipe several times now and it's always a hit. The duck is always tender and juicy, and the red curry sauce is so flavorful. I love serving this dish with jasmine rice and a side of vegetables.
Sm Shuvo
[email protected]This recipe was easy to follow and the results were delicious. The duck was tender and juicy, and the red curry sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make duck dish.
Oswald Sambaya
[email protected]Wow! This dish was amazing! The duck was so tender and the red curry sauce was incredibly flavorful. I loved the combination of sweet, sour, and spicy. I will definitely be making this again.
Irfaan Haider
[email protected]I'm not usually a fan of duck, but this recipe changed my mind. The red curry sauce was so flavorful and the duck was cooked perfectly. I will definitely be making this again.
Scott Miller
[email protected]This braised duck with red curry was an absolute delight! The duck was fall-off-the-bone tender and the red curry sauce was rich and flavorful. I especially loved the addition of coconut milk, which gave the dish a creamy and velvety texture. I highl