Massaman Duck Curry.
Remember the Massaman curry paste
? It's time to put it to good use! You might think it's mad to be using duck in a curry but I've often had it served in Asian restaurants and it always seems to stay tender. I think this is great for a special occasion and, as the skin is removed, a much less saturated fat version.
It's quite simple to remove the skin. Place it skin down on a board and use a knife to separate the flesh. Sometimes you can just peel it off or else you might need to pull the flesh back and cut gently where it joins. Slice the duck into 1cm slices
Roughly chop some peanuts and dry fry them until golden.
Heat some oil in a large frying pan and soften some sliced onions. Add the duck slices and curry paste, cinnamon and star anise and cook for a few minutes until the duck is coloured.
Tip in the coconut milk, water, fish sauce and sugar, bring to a simmer and cook for about 10-15 minutes.
Stir in half of the nuts before serving and garnish with a spoonful of cream, the remaining nuts and some chopped coriander.
This duck curry can be substituted with prawns or chicken. Here's one made with chicken with the addition of frozen green beans, red peppers and mushrooms. Probably not authentic but a great family meal.
What do you normally sneak into a curry to make it go further or make it healthier?
Massaman Duck Curry
This recipe uses my homemade Massaman curry paste, toasted peanuts, coconut milk, coriander and skinned duck breast for a really decadent curry.
- 1 large onion, thinly sliced
- 3 duck breasts
- 5 tbsp massaman curry paste
- 50g peanuts
- 1 400g tin coconut milk
- 1 large cinnamon stick
- 2 whole star anise
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp cream
- 1 tbsp chopped coriander
- 1 tbsp oil
- 150ml water
- Skin the duck breasts and slice into 1cm pieces.
- Heat the oil in a large frying pan and fry the onions until softened.
- Increase the heat slightly, add the duck slices and curry paste and fry for a few minutes until the duck is coloured.
- Add the coconut milk, water, sugar, fish sauce, cinnamon and star anise and bring to a simmer for 10-15 minutes.
- Stir in half the nuts before serving and garnish with the coriander, cream and remaining nuts.
Chez Le Rêve Français http://chezlerevefrancais.com/