Recipe: Curried Duck in Coconut Milk

Curried Duck in Coconut Milk

This recipe comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet.

Curried Duck in Coconut Milk

Ingredients

1 1/2 kilo duck breast fillets, halved
1 teaspoon oil
4 cups coconut milk
2 teaspoons fish sauce
2 tablespoons fresh basil leaves

Curry paste:
1 teaspoon dried chilli flakes
1/2 red Spanish onion, chopped
2 cloves garlic, crushed
1 tablespoon chopped fresh lemon grass
1/2 teaspoon galangal powder
1 teaspoon fresh coriander root, chopped
172 teaspoon grated lime rind
1/4 teaspoon shrimp paste
1 dried kaffir lime leaf
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cumin seeds
1 teaspoon oil, approximately

Method
Prick duck skin with fork.
Heat oil in pan, place duck skin side down in pan, cook slowly until the fat has cooked out of the skin and the skin is well browned. This will take about 15 minutes.
Remove duck from pan, drain.
Place 2 cups of coconut milk in pan, bring to boil, simmer 10 minutes.
Add duck, simmer further 10 minutes.
Combine curry paste, sauce and remaining coconut milk in bowl, add to duck mixture, simmer until duck is tender.
Just before serving stir in basil leaves.
Curry paste:

Blend and process all ingredients with enough oil to form a thick paste consistency.
Serves 6