AT A GLANCE
"At Tonka, this dish is served topped with Shaw River buffalo curd. If you can't get buffalo curd, use yoghurt instead - the tang of either is a contrast to the richness of the curry sauce," says D'Sylva.
|01||Combine soy bean sauce, sugar and crushed white peppercorns in a non-reactive container, add duck and coat well. Cover and refrigerate overnight to marinate.|
|02||Preheat oven to 150C. Pour coconut milk into a roasting pan large enough to hold duck in a single layer, add lime leaves, chilli and lemongrass. Remove duck from marinade (discard marinade) and place skin-side up in coconut mixture. Roast until browned and flesh pulls back from the leg bone (1½ hours).|
|03||Meanwhile, soak dried chillies in a bowl of cold water until softened (40-50 minutes), drain and process in a food processor to a smooth paste (and a little water if necessary), set aside.|
|04||Process garlic and ginger in a food processor to a smooth paste (adding a little water if necessary), then set aside.|
|05||Heat oils in a large saucepan over medium-high heat, add onion and spices, and stir often until onion is very tender (8-10 minutes). Add ginger-garlic paste and cook until fragrant (3-4 minutes), stirring often to prevent paste sticking to base of pan. Add reserved dried chilli paste, stir occasionally for 5 minutes, then transfer to a food processor and process to a smooth paste. Add yoghurt and buttermilk, season to taste and process to combine, then return to saucepan and keep warm. Serve duck with hot sauce spooned over, top with a dollop of curd or yoghurt and serve with cucumber, coriander, mint and watercress alongside.|
Note Healthy Boy soy bean sauce is available from select Asian grocers. Dried Kashmiri chillies are available from Indian grocers. Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt.
FRANCOIS CHIDAINE ‘LES AGILES’ VOUVRAY CHENIN BLANC 2011 LOIRE VALLEY, OR POGGIO AL SOLE CHIANTI CLASSICO SANGIOVESE 2010 TUSCANY. , suggested by TRAVIS HOWE