Burmese duck leg and potato curry

AT A GLANCE

  • Serves 4 people

  • 2 tbsp fish sauce
  • ½ tsp ground turmeric
  • 4 duck Marylands
  • 2 onions, quartered
  • 8 garlic cloves, finely chopped
  • 4 dried long red chillies, soaked in hot water for 10 minutes, drained
  • ½ lemongrass stalk, white part only, finely chopped
  • 250 ml (1 cup) peanut oil
  • 600 gm waxy potatoes, such as kipfler, bintje or Dutch cream, cut into 3cm pieces
  • 1 tsp sweet paprika
  • To serve: coriander leaves and steamed jasmine rice
01   Combine fish sauce, turmeric and ½ tsp fine sea salt in a bowl, add duck, toss to combine, cover and refrigerate to marinate (30 minutes-1 hour).
02   Pulse onion, garlic, chilli and lemongrass in a food processor until very finely chopped (2-3 minutes), set aside.
03   Heat oil in a large saucepan, add potato and fry over high heat, turning occasionally, until golden (7-8 minutes), remove and set aside until required. Add duck legs (reserve marinade), fry until browned (4-5 minutes), transfer with a slotted spoon to a plate lined with absorbent paper, set aside.
04   Reduce heat to medium, add onion mixture and reserved marinade, stir occasionally until caramelised (15-20 minutes), then stir through paprika.
05   Return duck and potato to pan, add 250ml water, stir to combine, cover, reduce heat to low and simmer, stirring occasionally, until duck is tender (45 minutes-1 hour). Skim fat from surface (optional), scatter with coriander, serve hot with steamed jasmine rice.

Topics:

GARLIC, DRINK SUGGESTION, DUCK, LEMONGRASS, POTATOES, CHILLIES, ASIAN, WINTER, MAIN

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

Drinking Suggestion:

OFF-DRY FRUITY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Jun 2010

Jun 2010

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