Ingredients Jump to Instructions ↓

  1. Paste

  2. 2 tablespoons coriander seeds

  3. 1 tablespoon cumin seeds

  4. 4 cloves

  5. 2 nutmegs, cracked

  6. 2 cinnamon sticks, broken

  7. 6 large dried red chillies, seeded and soaked in warm water for 30 minutes, roughly chopped

  8. 6 red shallots, roughly chopped

  9. 6 cloves garlic, roughly chopped

  10. 4 cm piece galangal, roughly chopped

  11. 1 stalk lemongrass (white end only) finely sliced

  12. 4 coriander roots, washed and roughly chopped

  13. 2 cup fried chilli peanuts or roasted peanuts

  14. 1 teaspoon sea salt

  15. Curry

  16. 6 duck marylands

  17. 750 ml vegetable oil

  18. 12 kipfler potatoes, peeled

  19. 8 red shallots

  20. 750 ml coconut milk

  21. 4 cardamom pods, cracked

  22. 1 cup fried chilli peanuts or roasted peanuts

  23. 3 bay leaves

  24. 1 tablespoon peanut oil

  25. 100 ml coconut cream

  26. 50g shaved palm sugar

  27. 2 tablespoons fish sauce

  28. 3 tablespoons tamarind water

  29. 1 3/4 cups guava juice

  30. 1 small seedless watermelon

  31. 1 green mango

  32. 1 cup fried shallots

Instructions Jump to Ingredients ↑

  1. Dry-roast the coriander and cumin seeds, cloves, nutmeg, cinnamon and cardamom in a wok over medium heat until fragrant (around 1–2 minutes), stirring constantly to avoid burning. Remove from the heat and grind the spices to a fine powder with a mortar and pestle or spice grinder.

  2. Using a mortar and pestle, pound the spice powder with the remaining ingredients until you achieve a smooth paste. Alternatively, pound to a coarse paste with a mortar and pestle and finish with a food processor.

  3. Heat the vegetable oil in a wok to 180C (350F). With a cleaver or sharp knife, cut each maryland in half through the joint. Fry the pieces in batches until crisp and golden then drain on paper towel. Do the same with the whole potatoes and shallots.

  4. Place the fried duck in a medium-sized pot and add the coconut milk, cardamom, peanuts and bay leaves and bring to the boil. Simmer for 1 hour, topping up with water occasionally as the liquid evaporates, then add the potatoes and shallots and cook for a further 45 minutes. By this time the duck should be tender and potatoes and onions soft. Remove from the heat.

  5. Heat the peanut oil in a heavy-based pan or saucepan and add the coconut cream. Fry over medium heat until it splits (when the oils and solids separate and it begins to smell nutty). Add the curry paste and fry until fragrant (around 5 minutes). Add the palm sugar and cook until the mixture begins to caramelise, turning a dark red colour. It should smell dense and earthy. Remove from the heat.

  6. Cut the skin from the watermelon and dice the flesh into small cubes. Cut the skin from the mango and grate the flesh. Arrange the fruit in piles on a serving platter.

  7. Add the fried curry paste to the pot containing the duck. Bring the pot back to a simmer for 5 minutes. Add the fish sauce, tamarind water and guava juice and taste for a balance of flavours, adjusting if required.

  8. Transfer the curry to a serving dish and sprinkle with fried shallots and coriander. Serve the fruit on the side.


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