Malay Braised Duck Curry Recipe

Name: Malay Braised Duck Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant.
2
Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled.
3
Add the cardamom and rempah paste and fry until fragrant, about 5 minutes.
4
Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes.
5
To braise the duck, preheat the oven to 220u00b0C.
6
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.
7
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.
8
Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes.
9
Add the basil leaves and cook until just wilted.
10
To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs.

1796

kcal

Calories

Fat

160

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Curry Sauce, 100 ml vegetable oil, 20 g golden shallots, finely chopped, 50 g garlic, minced, and more.

Yes, Malay Braised Duck Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malay Braised Duck Curry

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