SAVOUR & SIP
PREP TIME: 30 MINS COOKING TIME: 1 HOUR 50 MINS SERVES: 6
DUCK CURRY
Regarded as a national ingredient, duck features prominently in Indonesian cuisine. This curry has a deliciously complex flavour, utilising spices such as cumin and fennel seeds
PREP TIME: 15 MINS COOKING TIME: 10-20 MINS SERVES: 4
FOR THE SPICE BLEND • 3 whole cloves • 2 green cardamom pods • 2 star anise • 1 cinnamon stick, 3cm • 1 tablespoon coriander seeds • 1 teaspoon black peppercorns • 1 teaspoon cumin seeds • 1 teaspoon fennel seeds • 1/2 teaspoon freshly grated nutmeg FOR THE SPICE PASTE • 5 dried Kashmiri chillies • 2-4 red bird’s eye chillies • 3 banana shallots, coarsely chopped • 3 cloves of garlic, coarsely chopped • 1 large red chilli • 10g fresh root ginger, coarsely chopped • 10g galangal, coarsely chopped FOR THE DUCK • 8 skinless duck legs • Salt and black pepper, to taste • 1 lime, juiced • 2 tablespoons coconut oil • 3 makrut lime leaves, torn • 1 stalk lemongrass,
blender and blend into a smooth paste. Set aside. 4. To prepare the duck, trim off as much fat as possible. (Reserve the fat for another use. Rendered duck fat is great for roast potatoes or to sauté with aromatics in fried rice.) Season the duck legs with salt, pepper and lime juice. Set aside. 5. Heat the oil in a frying pan over medium heat. Add the spice paste and mix for 4-5 minutes. Stir in the spice blend, then add the duck, lime leaves, lemongrass, curry leaves and the pandan leaf, if using. Add in the cinnamon, star anise and cardamom that was previously put aside. Add half of the coconut milk and 200ml of water. Mix and bring to a boil, then season with salt and pepper. Reduce the heat to medium-low, then cover and simmer for 90 minutes. 6. Stir in the tamarind paste and the remaining coconut milk. Cook for another 10 minutes. Season to taste with some salt and pepper. 7. Serve with steamed rice.
crushed and tied into a knot • Small bunch of curry leaves • 1 pandan leaf, tied into a knot (optional) • 800ml coconut milk • 2 tablespoons tamarind paste
TO SERVE • Steamed rice
STEP-BY-STEP GUIDE 1. To prepare the spice blend, combine all of the ingredients in a large frying pan. Dry-roast for 5-6 minutes over medium- low heat until fragrant, stirring occasionally to prevent them from burning. Remove the pan from the heat and let it cool. 2. Remove the cinnamon stick, cardamom and the star anise, setting them aside. Transfer the remaining spice mixture into a spice grinder and grind into a fine powder. 3. To make the spice paste, combine the Kashmiri chillies and 100ml hot water in a bowl. Set aside for five minutes to soften the chillies, then drain and coarsely chop. Combine all the ingredients in a small
CAMBSEDITION.CO.UK JUNE 2023 45
Powered by FlippingBook