South East Asian Duck Curry

This duck curry recipe is all about the spices. As it is a South East Asian dish, it mixes both Indian and Malaysian/Singaporean ingredients to achieve its particular taste. I only buy my duck from the Luv-a-Duck brand as they have the most succulent and tasty ducks!

Firstly, cut the duck into bite sized chunks and salt. Next, prepare all your spices by grinding and mixing them in a mortar and pestle.

• coconut powder
• malaysian style curry powder
• turmeric
• candle nuts
• bay leaves
• dried prawns
• lemon grass 
• galangal
• curry leaves
• star anise
• cloves
• cinnamon

Next, slice a couple of onions, and prepare the chilli mix by grinding together:

• ground fresh ginger and chillies
• dried chilli
• sambal chilli
• belachan
• garlic

Brown the duck pieces in a hot pan until the fat has been rendered down. Place the pieces into a pot leaving the rendered fat in the pan.

Into that heated pan, fry the onions until transparent before adding the spice blend. Add the chilli blend to achieve the level of spiciness desired (I say the spicier the better). Once the mixture is fragrant, add 

the following until the right level of saltiness and sourness is achieved;

• fish sauce
• tamarind paste
• tomatoes
• water

Simmer until the duck is just cooked, et voila!