coconut and duck curry with pickeled plumbs
From pops 15 years ago
- 100 minutes to make
- Serves 36
From Kiwi chef Peter Gordon. A wow factor for a diner party.
Ingredients
- 12 cloves garlic un peeled shopping list
- 3 cardamom pods lightly crushed shopping list
- 2 stems lemon grass lightly bashed at fat end shopping list
- 1/8 tsp saffron threads shopping list
- 3 onions finely sliced shopping list
- 2 thumbs ginger peeled and julienned shopping list
- 1 tsp sichuan peppercorns lightlt crushed shopping list
- 6 large duck legs on the bone shopping list
- 450ml coconut milk shopping list
- 50ml Asian fish sauce shopping list
How to make it
- oven at 190c Put all exept duck cocnut milk and fish sauce into roasting dish. Mix well and lay legs on top. Stir coconut milk and fish sauce together and pour over legs.Liquid should come about 2 thirds way up legs. Seal dish tightly with alfoil and place in top third of oven. Should be cooked in about 90-100mins. Remove foil and keep cooking until duck has turned golden brown.Do not let the liquid to boil dry Serve duck atop coconut rice or jasmine rice with pickled plumbs
- Pickled Plumbs
- 1 cinnamon stick
- 2star anise
- 1/2 red chilli
- 1/4 cup grated ginger
- 500g caster sugar
- 1tsp salt
- 1litre water
- 700ml cider vinegar
- 1kg ripe red plumbs halved and stoned
- Put all exept plumbs in pot bring to boil simmer about 5 mins Heat a preserving jar put in plumbs and pour pickling liquid over Seal and leave to cool Store in fridg for 5 to 7 days
People Who Like This Dish 2
- ronnymarcus Jerusalem, IL
- abermouse Louisville, KY
- pops Southlake, AU
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abermouse
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" It was excellent "