GENG GARI BPET - THAI DUCK CURRY
This is a classic Thai curry of Indian origin, and while Duck is not a common ingredient for Thai and Indian style curries, the intense flavour in duck makes it ideal. Admittedly, this is a complex dish, but don't be put off by the list of ingredients - once the paste is made it's a fairly quick dish to complete. The paste can be made in advance.
Make the paste by blending all the ingredients in a food processor; pulsing and pausing to push the mix back down into the main chopping area.
Use some of the reserved water from the chillies to loosen the mix, be careful not to add too much as this will make the paste too wet.
Heat a heavy-based pot or casserole dish with 1 tablespoon of the coconut oil and once really hot add the paste. Fry it for at least 5 minutes to really intensify the flavours adjusting the heat as needed so it does not catch and burn.
Add the coconut cream and stir well reducing the heat to very low and cook for 3-5 minutes then take off the heat.
In a second pot, heat the remaining coconut oil until very hot then brown the duck pieces well. Remove and allow to drain on absorbent paper.
Drain and discard the excess fat.
Set the second pot back on the heat and return the duck to the pot. Add the coconut milk, potato and kumara and poach the duck gently on a medium heat for 25 minutes or until the duck is cooked through and tender.
Return the paste pot to the heat and add the palm sugar and fish sauce. Taste and adjust as needed.
Slowly, ladle by ladle, add the duck poaching liquids to the paste pot to create a medium thick curry sauce.
Add the duck, potato and kumara and gently mix, again tasting and adjusting the seasoning as needed.
Serve on a large platter and serve with a wedge of lime, extra coriander and naan bread.
for the curry paste:
3 dried red chillies deseeded and soaked in 1/2 cup hot water for 10 minutes, drained with the water reserved
1 teaspoon Salt
2 Shallots peeled and roughly chopped
4 Garlic Cloves peeled and crushed
2 lemongrass stems
15 white peppercorns
2 teaspoons Farro ground coriander
2 teaspoons ground cumin seeds
1 teaspoon Farro whole fennel seeds
3 mace blades
for the curry:
2 tablespoons Kokonati coconut oil
4 cups Coconut Milk
3 cups Coconut Cream
2 teaspoons Cock Brand palm sugar grated
2 Savuer duck legs
1 large agria potato peeled and cut into thirds, rinsed well
1 red kumara peeled and cut into same sized chunks as the potato
3 tablespoons Megachef fish sauce