Thai Red Duck Curry served with Lemongrass & Chilli Rice

Thai Red Duck Curry served with Lemongrass & Chilli Rice (Serves 4)

A fragrant and aromatic dish, with a hot chilli kick...








Ingredients: 4 Duck Legs (Skin Off)
                            1 Red Pepper (Deseeded and Sliced)
                            1 Large Onion (Peeled and Sliced)
                            Thumb-Sized Piece of Ginger or Galangal (Peeled and Diced Finely)
                            4 Cloves of Garlic (Peeled and Crushed)
                            3 Sticks of Lemongrass (Crushed)
                            2 Red Chilli's (Chopped)
                            2 Kaffir Lime Leaves
                            Juice of 1 Lime
                            1 Teaspoon Garam Masala
                            1 Teaspoon Coriander
                            1 Star Anise
                            2 Tablespoons Fish Sauce
                            3 Tablespoons Soy Sauce
                            150g Passata
                            400ml Chicken/Duck Stock
                            200ml Coconut Milk
                           400g Long Grain Rice

Method:

1. In a large casserole pan, sweat off the onion, garlic, ginger, lemongrass and 1 and a half chilli's on a medium heat.

2. After 5 minutes of softening add the coriander, star anise and garam masala to cook off the spices. After 1-2 minutes add the duck legs and sear off on each side evenly.

3. At this point add the fish and soy sauces, passata and chicken/duck stock. Bring up to the boil, than turn down to a low heat to a simmer to slowly cook for 2-3 hours until the duck comes off the bone. 10 minutes from the end of cooking add the coconut milk.

4. For the rice, fry the lemonglass and half a chilli in a small pan in a teaspoon of oil for 3-4 minutes.

5. Meanwhile, bring the water to the boil and cook for 10/12 minutes or until the rice is al dente. Drain the rice off, before merging the ginger/chilli mix with the rice to incorporate all the flavours. Remove the lemongrass before serving.

6. Season the curry with salt and ground black pepper to taste and serve immediately.