Duck and Pepper Curry
Ingredients
- For the duck
- ½ duck leg
- 5 garlic cloves
- 1 stem cilantro
- salt
- peppers
- 1 sweet soy sauce
- 1 ½ Tbsps honey
- For the curry
- 2 Red Bell pepper
- 3 Tbsps vegetable oil
- 4 Kaffir lime leaves
- 10 Thai basil
- 2 Tbsps Red Curry paste
- 400 milliliters Coconut milk
- 2 Tbsps Fish sauce
- 1 Tbsp sugar
- Coriander (to sprinkle)
Preparation steps
For the duck: Rinse the duck and pat dry. Peel the garlic and chop. Chop the cilantro. Transfer the garlic and cilantro to a food process and process into a paste. Season with salt and pepper then mix in the soy sauce and honey. Coat the duck with the paste inside and outside, cover and marinate for 2 hours. Preheat the oven to 190°C (approximately 375°F), arrange the duck on a wire rack set over a roasting pan and roast for 10 minutes. Reduce the heat to 180°C (approximately 350°F) and roast for another 80 minutes, basting with pan juices occasionally. Carve the duck.
For the curry: Cut the peppers in half, remove the stems and seeds, rinse and cut into strips. Heat the oil in a wok and sauté the curry paste for 3 minutes. Add 5 tablespoons coconut cream (from the top of the coconut milk) and simmer over low heat for 1 minute. Rinse the herbs then add to the wok along with the pepper strips and simmer for another 3 minutes. Add the duck, fish sauce, sugar and remaining coconut milk and simmer for 2 minutes. Garnish with cilantro leaves before serving.
