Massaman Duck Curry
This traditional dish makes full use of duck's rich, powerful flavour, calling on a number of spices to create a stunning curry. Recipe courtesy of www.greatbritishchefs.com.
For the curry paste
- 25g unsalted peanuts (toasted until brown)
- 1 shallots sliced
- 2 cloves garlic peeled
- 1 fresh red chillies
- 15g fresh ginger
- 1 sticks lemon grass, crushed and chopped
- ½ tbsp palm sugar
- 1 ½ tsp fish sauce
- ½ tsp coriander seeds toasted and ground
- ½ tsp cumin seeds toasted and ground
- 1/4 fresh nutmeg grated
- 1/2 teaspoon ground cardamom
- 2 cloves
- ¼ tsp ground cinnamon
- 2 large duck breasts
- 1 ½ tbs of the curry paste (this recipe will still be lovely with a bought paste should you prefer)
- ½ onion sliced
- 2 cardamom pods
- 1 ½ star anise
- 1 tins coconut milk
- 1 tsp tamarind paste
- 1 large potatoes peeled and diced into 1inch cubes
- 1 tbsp palm sugar
- 25g toasted cashew nuts
- ½ bunch coriander, very roughly chopped
- To make the curry paste, blend all of the ingredients to a smooth paste using a splash of water if needed and use in the follwing recipe, leftover paste can be frozen in an ice cube tray for use another day.
- Remove the skin from the duck breast and cut into 2cm cubes. Heat a large frying pan on a high heat and add a small amount of vegetable oil. Once the pan begins to smoke, add the duck and salt until golden brown. Remove from the pan and set aside.
- In a hot pan fry the onion and add the cardamom pods and star anise, stir in the curry paste and allow to sizzle for a few moments.
- Pour in the coconut milk and bring to a gentle simmer, Cook to infuse for 20 minutes and then add the potato cubes, palm sugar and tamarind paste.
- Allow to cook for 20 mins. Add the duck back to the curry and when the potatoes are soft the curry is finished, garnish with roughly chopped coriander, toasted cashew nuts and steamed sticky rice.