Recipe

Coconut And Duck Curry With Pickeled Plumbs Recipe

	Pops / All my dishes 1 year, 4 months ago From Kiwi chef Peter Gordon. A wow factor for a diner party. Prep:15m Cook:100m Servings:36	Pops
	moreish and easy

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abermouse

ronnymarcu

Ingredients

12 cloves garlic un peeled

3 cardamom pods lightly crushed

2 stems lemon grass lightly bashed at fat end

1/8 tsp saffron threads

3 onions finely sliced

2 thumbs ginger peeled and julienned

1 tsp sichuan peppercorns lightlt crushed

6 large duck legs on the bone

450ml coconut milk

50ml Asian fish sauce

Directions

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

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