Duck Penang curry

1 HOUR | SERVES 6 | EASY |

GF

duck breasts 4, fat scored coconut cream 160ml coconut milk 400ml red peppers 2, sliced cinnamon stick 5cm piece star anise 1 fish sauce 1 tbsp palm sugar or soft brown sugar 1 tbsp lime Ω, juiced, plus wedges to serve thai basil a small bunch, torn jasmine rice to serve

CURRY PASTE shallots 2, roughly chopped ginger 2 thumb-sized pieces garlic 6 cloves, roughly chopped lemongrass 2 stalks, woody layer removed and finely chopped dried chilli flakes 1 tbsp bird’s-eye chilli 1, roughly chopped shrimp paste 1 tbsp kaffir lime leaves 4, shredded roasted peanuts 2 tbsp, finely chopped sea salt Ω tsp

• Heat the oven to 200C/fan 180C/gas 6. Put all of the curry paste ingredients in a food processor with 1-2 tbsp of water and blend until smooth.

• Season the duck breasts and put skinside down in a cold frying pan then cook for 10 minutes until the skin of the duck is golden and crisp, and some of the fat has rendered out. (Save this for roasting potatoes.) Transfer to the oven for 15 minutes, remove and rest for 10 minutes, then slice thinly.

• Heat the coconut cream in a wok until it looks like it has split. Add the curry paste and cook for 4-5 minutes. Pour in the coconut milk with 200ml water and add the red peppers, cinnamon stick and star anise, and simmer gently for 15 minutes. Season with fish sauce, palm sugar and lime juice, and stir in the sliced duck breast.

• Cool and transfer to freezer bags. Freeze for up to 3 months.

• To serve, defrost in the fridge overnight then heat gently until piping hot. Serve with fresh Thai basil, lime wedges and jasmine rice.

PER SERVING 604 KCALS | FAT 41.1G SATURATES 23G | CARBS 11.9G | SUGARS 9.2G FIBRE 3.1G | PROTEIN 45.1G | SALT 1.9G