I really like the richness and gaminess of duck. It has a status for being luxurious and arduous to cook dinner, but it surely’s not likely. The strategy here’s what we used once I was head chef at Pearl, Geoff Lindsay’s restaurant in Richmond, Melbourne. Geoff and Martin Boetz, who I labored with at Longrain, have been two of my greatest influences.
Much like Peking duck, the pores and skin is marinated in sugar, which helps it caramelise properly within the oven. And the roasting tin is stuffed with coconut milk and no matter fragrant scraps you’ve gotten available, reminiscent of makrut lime leaves, ginger, lemongrass and Thai basil. It’s a bit like a bouquet garni.
As soon as the duck is cooked, this coconut milk will be reused within the curry itself. The flavour from the duck and the aromatics actually take it to the subsequent stage.
That is my favorite curry sauce to make and eat, and it’s been on the menu at Coda since we opened in 2009. Individuals nonetheless fee it, and I’ve to cook dinner it in every single place I am going; in any other case they are saying, “The place’s your duck curry? The place’s your duck curry? The place’s your duck curry?”
Yellow duck curry, by Adam D’Sylva, co-owner and government chef at Coda and Tonka, Melbourne
Serves 4
Prep time: 10–quarter-hour, plus in a single day marinating
Prepare dinner time: 2 hours
Substances
Duck
375ml (1½ cups) soy sauce, ideally Wholesome Boy model
1 tsp white peppercorns, crushed
3 tbsp caster sugar, plus further if wanted
4 free-range duck marylands
400ml can coconut milk
1 purple banana chilli
3 makrut lime leaves
1 lemongrass stalk, white half solely, bruised and roughly chopped
270ml coconut cream
100g palm sugar, shaved
100ml fish sauce
200ml rooster inventory
Yellow curry paste
1 purple onion, chopped
8 cloves garlic
6 coriander roots, scraped and cleaned
4cm piece of turmeric, peeled and chopped
4cm piece of ginger, peeled and chopped
8 dried lengthy purple chillies deseeded, soaked in sizzling water for 20–half-hour and drained
Spice combine
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp white peppercorns
2 tbsp sea salt
To serve
Coriander leaves
Pickled krachai (accessible in jars at Asian grocers)
Crispy fried shallots (accessible at Asian grocers)
Steamed white rice
Methodology
Place the soy sauce, crushed white peppercorns and sugar in a non-reactive (glass, ceramic or stainless-steel) container, then whisk to dissolve the sugar. Style the marinade – it ought to style extra candy than salty, so add extra sugar if wanted. Add the duck, pores and skin facet down, then seal with a lid and go away to marinate within the fridge in a single day.
The subsequent day, preheat the oven to 150°C.
Place the duck in a snug-fitting roasting tin, pores and skin facet up. Pour in one of many cans of coconut milk, together with the banana chilli, lime leaves and lemongrass. Roast for 1.5 hours.
In the meantime, to make the curry paste, place the onion, garlic, coriander roots, turmeric and ginger in a heavy-based saucepan or wok over medium warmth. Add 2 tablespoons of water and cook dinner, stirring, for five–6 minutes, till the components are evenly colored and mushy. Add somewhat extra water in the event that they begin to burn – you need the components to caramelise, which can give the completed curry depth and added flavour.
Switch the combination to a big bowl and add the drained chillies. Put aside to chill, then blitz in a meals processor for 3–4 minutes to a clean, reddish-yellow paste. If the paste shouldn’t be moist sufficient, add somewhat water to assist transfer the blades.
To make the spice combine, moist the coriander seeds, then toast over medium warmth in a small heavy-based frying pan or wok, for two–3 minutes, till aromatic and evenly colored. Put aside. Repeat with the cumin seeds, adopted by the fennel seeds. Utilizing a mortar and pestle, grind the toasted seeds and white peppercorns to a tremendous powder, then stir by means of the curry paste together with the salt till mixed.
To make the curry, place a heavy-based saucepan over medium warmth. Add the coconut cream, carry to the boil and cook dinner for 8–10 minutes, till the cream splits. Add 100g of the curry paste and fry for two–3 minutes, till aromatic and you’ll odor the spices. Add the palm sugar and fish sauce and cook dinner, stirring, till the sugar is dissolved. Pour within the remaining can of coconut milk and the inventory, carry to the boil, then cut back the warmth to a simmer and cook dinner for 20–25 minutes, till diminished barely.
Divide the sauce amongst 4 shallow bowls and add the duck. Garnish with coriander leaves, pickled krachai and crispy fried shallots and serve with white rice on the facet.
Left-over curry paste will maintain in an hermetic container within the fridge for as much as 2 weeks.
That is an extract from the Broadsheet cookbook Residence Made, which options 80 numerous recipes for house cooking, sourced from Melbourne’s finest cooks, cooks and eating places. Revealed by Plum, the e book is accessible for $49.95 at shop.broadsheet.com.au
