Prep time: 1 hour
Cook time: 2 hours and 40 minutes
Serves 4.
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Ingredients
Fried shallots and coriander leaves, to garnish
Curry paste
seeds of 7 cardamom pods
3 dried bay leaves
5 cloves
140g roasted peanuts
75g shredded coconut, lightly toasted
5 dried long red chillies, deseeded, soaked in warm water for 1 hour
65ml water
½ tsp salt
Curry
1 tbs vegetable oil
4 duck marylands
3 x 400ml cans coconut cream
4 sticks cinnamon seeds of
4 cardamom pods
2 stalks lemongrass, trimmed, bruised and cut into half
5 lime leaves
4cm piece fresh ginger, sliced
6 cloves garlic
70g roasted peanuts
2 tbs grated palm sugar
2 tbs fish sauce
50ml tamarind water
50g shrimp paste
Potato puree
400g large potatoes
150ml full cream milk, warmed
150g butter, chopped
Method
1. To make curry paste, dry fry cardamom seeds for 2 minutes or until fragrant. Transfer to a
2. spice grinder (or use a mortar and pestle) with bay leaves and cloves. Grind to form a fine powder.
3. Process peanuts, coconut, ground spices, chilli, water and salt to form a coarse paste, adding a little extra water if it becomes too hard to process.
4. Preheat oven to 140C. To make the curry, heat oil in a large frying pan. Cook duck legs, turning occasionally, until browned. Transfer to a deep roasting dish.
5. Place coconut cream, cinnamon sticks, cardamom seeds, lemongrass and lime leaves in a large saucepan over a medium heat. Bring to a gentle boil. Simmer for 5 minutes to infuse the flavours. Pour over duck in dish. Cover with foil and bake for 1 ½-2 hours or until the meat is tender.
6. Place the curry paste, ginger, garlic and peanuts in a large saucepan or stock pot over low heat. Cook for 10 minutes, stirring occasionally. Add the duck and its cooking liquid, palm sugar, fish sauce and tamarind water. Simmer for a further 20 minutes or until the sauce has reduced slightly.
7. To make potato puree, place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.
8. Pass potatoes through a ricer. Add milk and butter and beat with a wooden spoon to combine. Season.
9. Serve duck and sauce with potato puree. Garnish with fried shallots and coriander leaves.