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1
Chicken stock:
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2
Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
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3
Duck Braise:
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4
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.
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5
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.
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6
Curry:
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7
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.
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8
Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
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9
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.
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10
Spoon into a serving dish and garnish with the julienned lime leaf.
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11
Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.
