Braised Duck With Red Curry - cooking recipe

Ingredients

Chicken Stock
2 cups water
2 teaspoons chicken stock powder
2 green onions, roughly chopped
1 small onion, roughly chopped
2 cm piece fresh ginger, sliced
Duck Braise
6 whole duck legs (drumstick and thigh)
2 cups coconut milk
2 cups chicken stock
1 stalk lemongrass
5 kaffir lime leaves, torn
galangal, peeled and sliced
4 tablespoons fish sauce
Duck Curry
1 tablespoon vegetable oil
3 tablespoons red curry paste
5 kaffir lime leaves, shredded
60 g palm sugar, shaved
6 tablespoons fish sauce
1 kaffir lime leaf, halved
1 tablespoon tamarind paste
4 long red chilies, seeded and roughly chopped into largish pieces
kaffir lime leaf, finely julienned

Preparation

Chicken stock:
Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
Duck Braise:
In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
Curry:
Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
Spoon into a serving dish and garnish with the julienned lime leaf.
Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.