I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.
- 473.18 ml water
- 9.85 ml chicken stock powder
- 2 green onions, roughly chopped
- 1 small onion, roughly chopped
- 2 cm piece fresh ginger, sliced
- 6 whole duck legs (drumstick and thigh)
- 473.18 ml coconut milk
- 473.18 ml chicken stock
- 1 stalk lemongrass
- 5 kaffir lime leaves, torn
- galangal, peeled and sliced
- 59.16 ml fish sauce
- 14.79 ml vegetable oil
- 44.37 ml red curry paste
- 5 kaffir lime leaves, shredded
- 60 g palm sugar, shaved
- 88.74 ml fish sauce
- 1 kaffir lime leaf, halved
- 14.79 ml tamarind paste
- 4 long red chilies, seeded and roughly chopped into largish pieces
- kaffir lime leaf, finely julienned
- Chicken stock:.
- Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
- Duck Braise:.
- In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
- Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
- Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
- Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
- Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
- Spoon into a serving dish and garnish with the julienned lime leaf.
- Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.