Aromatic Duck Curry

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Recipe By Chef Virgil Kahn
Image By : Joe Dreyer Photograhy
Aromatic Duck Curry:

4 Cups Coconut Milk
4 Duck & Legs
3 Tins Coconut Cream
Palm Sugar
Fish Sauce
Lime Juice

Paste:

7 Deseeded Chillies
3Tbls Chopped Onions
2Tbsp Garlic
1Tbsp Ginger
1Tbsp Lemongrass
15 Black Peppercorns
1Tbsp Coriander
1Tbsp Cumin seeds
1Tbsp Fennel seeds
1Tbsp Red Meat Masala

Method:
Blend all ingredients for paste in blender to a puree, and cook out in wok.
Braised Duck legs in coconut milk, until tender.
Crack the coconut cream and add the paste. Add the leftover coconut milk and season with the palm sugar, fish sauce and lime juice.

Butternut Dumplings:
Wonton Pastry
1Cup Butternut
2Cups Flour
6 Egg Yolk

Blend in blender
Filling

Flaked Duck leg meat
Basil
Coriander
Curry sauce

Garnish:

Pak Choy
Caramelized Garlic
Caramelized Onion
Chilli oil
Micro greens

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