They say curry is good for a cold. We say curry is just plain good. And when it's duck curry... it's gooder still...

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 Penang Paste for Penang Duck 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 Penang Sauce 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: