Ep 42 Eva and Debra: Red Duck Curry with Lychees
Prep: 1 hour
Cook: 45 mins
- 4 duck breasts, skin scored
- coriander, to garnish
- 2-3 long red dried chillies
- 180ml boiling water
- 5 white peppercorns
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 eschallots, chopped
- 4 cloves garlic, chopped
- 2cm piece ginger, chopped
- 1 lemongrass stalk, thinly sliced
- ½ bunch coriander roots, chopped
- 1 tsp shrimp paste (belacan)
- finely grated zest of 1 lime
- 250ml coconut cream
- 250ml coconut milk
- 2 tbs fish sauce
- 2 tbs finely chopped palm sugar
- 20 fresh lychees
- 4 kaffir lime leaves, torn
- 1 cup Thai basil leaves
- 2 tsp vegetable oil
- 4 cloves garlic, thinly sliced
- 2 bunches Chinese spinach, trimmed, coarsely chopped
- 125ml chicken stock
- To make curry paste, place chillies and boiling water in a heatproof bowl. Set aside for 10 minutes. Drain and place in a small blender.
- Dry fry peppercorns and ground spices in a frying pan over medium heat for 1-2 minutes or until fragrant. Add to blender with chillies and remaining ingredients. Process to form a smooth paste, adding a little water if necessary.
- To prepare curry sauce, heat a wok over medium heat. Add 2 tablespoons of the coconut cream. Cook for about 2 minutes or until it separates into oil and water. Allow the water to evaporate. Add curry paste. Cook, stirring, for about 10 minutes or until mixture is fragrant and soft. Stir in coconut milk, fish sauce, sugar and remaining coconut cream. Bring to a boil. Reduce heat to a simmer. Stir in lychees and lime leaves. Simmer for 5 minutes. Stir in basil just before serving.
- Preheat oven to 200C.
- Pat duck breast skin dry with absorbent paper. Season.
- Place duck, skin-side down, in a cold ovenproof frying pan over low heat. Cook until skin is golden and crisp. Turn and cook for 1 minute. Transfer to the oven for 6 minutes. Remove from oven and set aside to rest for 5 minutes. Slice.
- To make garlic spinach, heat oil in a wok over medium heat. Cook garlic until golden brown. Add spinach. Toss to combine with garlic flavoured oil. Add stock. Simmer, covered, for 2-3 minutes or until spinach is tender.
- Divide spinach among serving bowls and top with duck. Spoon curry sauce around duck. Garnish with coriander.
- If preferred, you can use duck legs or thighs and cook them in the sauce.
- Red curry is traditionally quite hot, but you can adjust the heat and amount of chilli in the paste to suit your taste.
- Try making a double batch of curry paste and freezing half for another time.