After three months of (let's be honest) pretending to do exercise in my living room, I was so excited when my Pilates studio reopened yesterday! It was such a delight to be able to get back on that reformer and move my body in a way I basically haven't since April. However it did cause something of a disruption to my usual evening routine, which has recently been devoted purely to cooking. All of a sudden I'm out of the kitchen? How can I cope? Well, this slow cooked sour yellow duck curry was the goods! I bunged it in the oven before I left, worked my little butt off on the reformer for an hour, and came home to the delicious tangy scent of yellow curry and richly cooked duck legs. New routine has been established!
Serves 4
Prep: 10 minutes
Cook: 2 hours
Ingredients
4 duck marylands
8 red shallots, peeled
4 cloves garlic, crushed
1 stalk lemongrass, white part only, chopped
2cm knob galangal, peeled and diced
1/2 cup sour yellow curry paste (I usually make my own curry pastes, but Pilates comes first!)
400ml can cocounut milk
2 Japanese eggplant, diced into 2cm cubes
8 dried red chillies
Juice of 1 lime
1 tbsp fish sauce
1 tbsp brown sugar
Coriander, Vietnamese mint and toasted coconut flakes, to garnish
Steamed rice and green beans, to serve
Method
Heat oven to 160C.
Place duck legs and shallots in an oven-safe dish, large enough that they can fit in a single layer.
Heat oil in a large saucepan or wok. Cook garlic, lemongrass and galangal for a few minutes, stirring.
Add sour yellow curry paste and cook for 2 minutes, stirring, until fragrant.
Add coconut milk, eggplant and dried chillies and bring to a simmer. Pour over the duck legs and fit a lid or alfoil on top.
Place in the oven and cook for two hours, until the duck is lovely and tender.
After two hours, remove the duck legs from the sauce and place on a plate. Add lime juice, fish sauce and brown sugar to the dish and stir through. Check the seasoning - it's a sour curry, so that should be the predominant flavour!
To plate, divide rice and green beans among 4 plates. Top with a duck leg and spoon over the curry sauce, making sure everyone gets a couple of those whole shallots. They've been cooking low and slow which brings out their natural sugars, offsetting the sourness of the curry. Garnish with herbs and toasted coconut flakes.
Yorumlar