Malaysian Penang Duck Curry

Malaysian Penang Duck Curry

Recipe only

Penang is a state in Malaysia located on the northwest coast of Peninsular Malaysia, by the Strait of Malacca. Penang state is bordered by Kedah in the north and east, and Perak in the south. The curry paste used is similar to the Thai red curry paste, but has a sweeter finish to the dish.

INGREDIENTS

8 duck legs

2 litres chicken or duck stock

1/2 butternut pumpkin, peeled and roasted

2 banana chilies, cut in half and seeds removed

PENANG PASTE

25 dried long red chilies
1 teaspoon ground coriander
2 teaspoons ground cumin
2 garlic cloves, quartered
8 spring onions, chopped coarsely
2 10 cm stalks of lemongrass, white part only, thinly sliced
2 cm piece fresh galangal, chopped finely
2 teaspoons shrimp paste
1/2 cup roasted, unsalted peanuts
2 tablespoons peanut oil

PENANG SAUCE

250g Penang paste

125 g palm sugar, grated

125 ml fish sauce

1.5 litres coconut milk

oil or duck fat for frying

METHOD

Penang paste

1. Place chilies in hat water for 20 minutes to soften, drain and dry.

2. Meanwhile, dry-fry coriander and cumin in a pan over medium heat, stirring until fragrant.

3. Blend or process chilies and spices with remaining ingredients until mixture forms a paste.

Penang sauce

1. Place duck legs in a deep oven proof dish and cover with the stock. Cover the dish with foil and cook in an oven at 160 C for 1 1/2 hours. When cooked, remove from stock and cool.

2. Place the duck legs, roasted pumpkin and banana chili in an oven proof dish with the Panang sauce ingredients and bring to the boil, when boiling, move to an oven and cook for 8 minutes at 200 C.