DUCK CURRY

Preparation Method :

Red Curry Paste

• Cut out the ends of the dried chillies and remove the seeds. Soak in hot water for 5 minutes or until soft.
• Crush the coriander seeds, cumin seeds and peppercorns together with a mortar and pestle.
• Add the chillies, ground spices and remaining ingredients in a blender and blend till they form a smooth paste. Transfer to a bowl and set aside.

For the duck

• Pre-heat oven to 190 ° C.
• Heat the oil on a non-stick pan which is also oven-proof, keeping heat on medium. Cook the duck, skin-side down, for 5 minutes.
• Turn the breast over and place the pan in the oven for 5 minutes. Turn again and cook for 4 minutes.
• Remove from oven and transfer the duck onto a plate. Set aside for 5 minutes to rest. Keep aside all the duck fat for the sauce cook, stirring for 2 minutes or until fragrant.
• Add coconut milk and kaffir lime leaves.
• Simmer the mixture, stirring occasionally for 4 minutes or until thickened slightly. Add lime juice, fish sauce and chillies.
• To serve, slice duck breast and arrange on a serving plate. Sprinkle with the crispy shallots and add 2-3 tablespoons of sauce over the top.
• Serve with a bowl of Cucumber Salsa and boiled rice.