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Curry of Penang Duck

with Caramelised Pumpkin

Curry of Penang Duck with Caramelised Pumpkin

They say curry is good for a cold. We say curry is just plain good.

Ingredients

8 Duck legs

Approximately 2L of chicken or duck stock

½ Butternut pumpkin peeled & roasted

2 Banana chillies cut in half with seeds removed

<strong>Penang Paste for Penang Duck</strong>

320g Red onion

190g Roasted peanuts

90g Lemongrass

55g Coriander root

30g Dried long red chilli (soaked)

30g Garlic cloves

30g Fish sauce

20g White pepper ground

20g Kaffir lime leaves

20g Shrimp paste

15g Salt

<strong>Penang Sauce</strong>

250g Penang paste (See: recipe)

125g Dark palm sugar, shaved

125ml Fish sauce

1.5L Coconut milk

Oil or duck fat, for frying

Method

Penang Paste for Penang Duck

Chop onion, lemongrass, dried chilli and coriander
root and place into a pestle and mortar with the other ingredients. Mix into a paste (a food processor can be used instead of the pestle and mortar).

Penang Sauce

Fry paste in oil over low heat until fragrant. Add
sugar and caramelise then add fish sauce and coconut
milk. Bring to the boil and simmer for 5 minutes.

Chef’s Tip: Use left over chicken/duck stock for a
delicious Asian style hot pot or broth.

Penang Duck

Place duck legs in a deep oven dish and cover with
chicken stock. Cover the dish with foil and cook into
an oven set at 160°C for 1 ½ hours. When cooked
remove from stock and cool.

Place duck legs, roasted pumpkin and banana chilli
into an oven proof dish with Penang Sauce (See: recipe)
and bring to the boil; when boiling move to the oven
and cook for 8 minutes at 200°C.

Recipe provided by: