Duck in Curry Sauce
Ingredients
- Ingredients
- 1 duck leg (ready to cook, about 2.5 kg)
- For Spice Mix
- 2 Tbsps Chinese 5 spice powder
- 65 grams sichuan pepper
- 25 grams black peppercorns
- 3 Tbsps Cumin
- 200 grams coarse salt
- In Addition
- 300 grams Wild rice
- salt
- 2 red chili peppers
- Potato starch
- 1 ¼ liters Peanut oil
- 200 grams Lychee
- 1 tsp ground paprika
- 2 Tbsps vegetable oil
- 2 tsps red Curry paste
- 150 milliliters duck stock
- 75 milliliters Coconut milk
- ½ bunch Basil
Preparation steps
Rinse duck and pat dry. Mix all ingredients for spice mixture in a bowl. Rub duck inside and outside with spice mixture. Cover with foil and refrigerate for 24 hours. Brush spices off the duck. Peel ginger and cut into pieces. Rinse and dry scallions, cut into rings. Stuff duck with ginger and scallions. Place duck into ovenproof dish.
Fill wok with water. top with a matching steamer. Bring water to a boil, put duck with the plate on the steamer. Cover wok and cook duck for 2 hours on low heat. Baste duck regularly with fat and check that there is enough water in the wok. Remove duck and let cool. Remove ginger and scallions from duck cavity. Cook rice in 600 ml (approximately 2.5 cup) of salted water. At the same time, peel chiles and remove seeds.
Cut duck into quarters and coat with potato flour. Heat peanut oil in a wok. When oil is smoking, cook duck pieces until golden brown and crispy, drain on paper towels and sprinkle with paprika. Heat remaining oil in a pan and place lychees into it. Add curry paste and coconut milk, stir. Return duck to wok and heat through. Place rice into bowls, top with duck and sauce. Garnish with basil and serve.
