Malay Braised Duck Curry

• Curry Sauce↗
• vegetable oil↗100 ml
• golden shallots, finely chopped↗20 g

  finely chopped

• garlic, minced↗50 g

  minced

• garlic cloves↗6 g
• dried red chilies↗10 g
• cinnamon sticks↗3 g
• salt↗6 1⁄2 teaspoons
• coconut milk↗1 liter
• cardamom pods↗6
• curry paste (rempah paste)↗1⁄3 cup
• palm sugar↗3 teaspoons
• Duck↗
• duck quarters (maryland)↗8
• chicken stock↗2 liters
• golden shallots↗12
• red chilies, deseeded and halved↗4
• banana peppers, deseeded and cut into pieces↗2
• kaffir lime leaves4
• basil leaves↗20
• fresh coriander sprig (to garnish)↗

Step-by-step instructions

1. 1

   To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant.

2. 2

   Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled.

3. 3

   Add the cardamom and rempah paste and fry until fragrant, about 5 minutes.

4. 4

   Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes.

5. 5

   To braise the duck, preheat the oven to 220°C.

6. 6

   Place the marylands in a baking tray and pour over the stock. Cover with foil and braise in the oven for 1 hour or until the meat starts to come away from the bone.

7. 7

   While the marylands are cooking, place the golden shallots on a tray and roast until golden brown, about 30 minutes. Remove the marylands from the stock and place into a pan with the hot curry sauce.

8. 8

   Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes.

9. 9

   Add the basil leaves and cook until just wilted.

10. 10

    To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs.