27th Jun 2012

Thai Duck Curry...

Food Styling & Photography by Jon Lewin

With the Marmalade Cookery School

Ingredients for the red curry paste:
1 Tbsp of coriander seeds, toasted until brown
2 cardamon pods, toasted until brown
1/2 Tsp of black peppercorns
1/2 Tsp of salt
10 big dried chillies, seeds removed and soaked in warm water for at least 10 minutes and then finely chopped
1 Tsp of galangal, skin removed and chopped
2 Tsp of lemongrass, chopped
1 Tsp of kaffir lime peel (or normal lime), chopped
1 Tbsp of coriander root (or just coriander), chopped
3 Tbsp of shallots, chopped
3 Tbsp of garlic, crushed
1 Tsp of Thai shrimp paste
10 small fresh red chillies

Make the Curry paste:
Place the coriander seeds, cardamon pods and black peppercorns in a pestle and mortar and grind into a powder.
Add the rest of the ingredients and continue pounding for about 10 minutes until the paste is smooth, alternatively you can place them in a blender. Check the paste's consistency and if it's too thick add a little water.
You can save the paste in a jar in the fridge and use in a week.

Ingredients for the roasted duck:
2 small duck breasts
1 Tbsp of Chinese five spice
Sea salt
Freshly ground black pepper

Make the roasted Duck:
Pre-heat the oven to 190 degrees.Score the duck skin all the way to the meat but without cutting it. Generously rub the duck with salt, pepper and Chinese five spice.
Place a heavy bottom pan on a medium heat and allow it to warm through. Place the duck, skin side down, in the pan and cook for 5 minutes or until you have a crispy golden skin forming. Turn the duck and cook for another 2 minutes on the other side. Move the duck to the oven and allow it to cook for another 5 minutes or to taste. Duck meat should ideally be left pink.
Remove the duck from the oven and allow the meat to rest.

Ingredients for the curry:
160ml coconut cream, reserve 2 Tbsp (30ml) for garnish
240ml coconut milk
50g red curry paste (you can replace this for a shop bought one)
3 Tbsp Thai fish sauce
1 Tbsp Demerara sugar
2 kaffir lime leaves
1 large eggplant, cut into 1 cm pieces
150g fresh pineapple, cut into bite-sized pieces
6 small cherry tomatoes
10 seedless grapes (optional)
30g basil leaves 
Sea salt
Freshly ground black pepper
1 long Thai red chilli

Make the Curry:
Pour the coconut cream into a heavy bottom sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
Add the curry paste, fish sauce,  sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
Add the aubergine. Bring to a boil. Then add the coconut milk and simmer for 10 minutes or until the aubergines are cooked and soft.
In the meanwhile slice the duck thinly.
Add the duck, the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the grapes (if using) and basil leaves. Turn off the heat and serve garnished with the basil and a few spoonfuls of thick coconut milk.
Season with salt and pepper, sprinkle with sliced chilli and serve with plain basmati rice.