Malay Braised Duck Curry - cooking recipe

Ingredients

Curry Sauce
100 ml vegetable oil
20 g golden shallots, finely chopped
50 g garlic, minced
6 garlic cloves
10 dried red chilies
3 cinnamon sticks
6 1/2 teaspoons salt
1 liter coconut milk
6 cardamom pods
1/3 cup curry paste (rempah paste)
3 teaspoons palm sugar
Duck
8 duck quarters (maryland)
2 liters chicken stock
12 golden shallots
4 red chilies, deseeded and halved
2 banana peppers, deseeded and cut into pieces
4 kaffir lime leaves
20 basil leaves
fresh coriander sprig (to garnish)

Preparation

To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant.
Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled.
Add the cardamom and rempah paste and fry until fragrant, about 5 minutes.
Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes.
To braise the duck, preheat the oven to 220\u00b0C.
Place the marylands in a baking tray and pour over the stock. Cover with foil and braise in the oven for 1 hour or until the meat starts to come away from the bone.
While the marylands are cooking, place the golden shallots on a tray and roast until golden brown, about 30 minutes. Remove the marylands from the stock and place into a pan with the hot curry sauce.
Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes.
Add the basil leaves and cook until just wilted.
To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs.