Duck Pe­nang curry

Olive - - Contents -

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

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