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The Malaya Duck Curry Recipe

the Authentic Flavours of Malaysian Curry

Duck Curry

You will Need: (Serves 4)
  • 4 to 5 heaped Tablespoons of The Malaya Curry Base
  • 80ml Canola oil
  • 4 Duck Maryland
  • 3 Large cloves garlic (15g to 20g)
  • 1 heaped Tablespoon of peeled ginger (25g)
  • 2 Medium onions, peeled, with one roughly chopped and one finely diced (500g)
  • 2 Coriander root
  • 2 Large fresh red chilli, cut in half length ways (seeds removed)
  • 2 Large fresh green chilli, cut in half length ways (seeds removed)
  • 100ml Coconut milk
  • 100ml Fresh milk
  • 250ml Water
  • 1 teaspoon salt, or to taste

Garnish:  Coriander leaves

Method

In a food processor blend the roughly chopped onion, garlic, ginger and 50ml of water. Add the curry base and stir through the paste.  Set aside.

In a 3 to 4 litre saucepan, heat oil, add finely diced onion and fry until golden and fragrant over a medium heat. Approximately 5 to 8 minutes.

Add blended curry paste and sauté for 5 to 10 minutes or until oil rises to the top of the paste. Take care not to burn the paste.

Add duck and coat well with the curry paste, then add 200ml of water and simmer with the lid on over low heat for 45 minutes, or until the duck is cooked.

Add coconut milk, red and green chillies, fresh milk and coriander and bring to the boil then turn off the heat immediately.

Season with salt to taste.

Thicken with corn flour if required. Mix a ratio of 5:1 water to cornflour and add 1 teaspoon of mixed cornflour at a time to the curry until the desired consistency is achieved.

Garnish with fresh coriander leaves. Serve with steamed rice.

Recipe credit: The Malaya restaurant, Sydney.

The Culinary Club