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Brad Ainsworth asian menu
Second Courses
Red curry duck
Use this sauce for giving a spicy twist to duck.
By Brad Ainsworth Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
- Cost per serving::
- Medio
- :
- 60 min.
- Preparation:
- 120 min.
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Ingredients
- 1 Peking duck, fresh or frozen, 2.3 kg and cleaned.
- 10 shallots
- 2 cloves garlic
- 1 bunch cilantro
- Thai light soy sauce, 100g
- 2 teaspoons palm sugar
- ½ teaspoon ground white pepper
- 10 fresh Lombok chili (with seeds for added spice or removed to reduce the spiciness)
- One large red onion
- 4 fresh lemongrass
- 8 cloves garlic
- 80 gr. fresh galangal
- 7 kaffir lime leaves
- Zest of ½ kaffir lime
- 40 gr. Thai shrimp paste
- 1 tablespoon paprika
- ¼ teaspoon nutmeg
- 2 tablespoons ground coriander seed
- 1 tablespoon ground cumin
- ¼ teaspoon curcuma
- ¼ teaspoon ground black pepper
- 100 gr. sunflower oil
For the red curry sauce
- Cut the duck into quarters.
- Blend all other ingredients into a thin sauce.
- Cover the duck well with the sauce and leave to marinate for 12 hours.
- Put everything in a steaming tray and steam for 1 ½ hours.
- Remove the bones and juices from the duck and fry the meat.
- Heat a wok and fry the meat. Serve immediately.
For the red curry
- Blend all ingredients well.
- Simmer in a saucepan until the flavor of raw garlic is reduced. This should take about 45 mins.
- Add palm sugar (80 gr.) and caramelize for 10-15 minutes.
- Add a can of coconut. Simmer for 2 mins. and add more fish sauce and fresh lime to taste.
Tip
The duck should be very cold before frying. Add grilled vegetables such as eggplant, zucchini or bamboo shoots. serve with fresh coriander and Thai basil, steamed jasmine rice and peanuts.
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