![Yellow duck curry (Adam D'Sylva) Yellow duck curry (Adam D'Sylva)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ad1da1255e315ad99ec28192d0c0e5b2/Derivates/cac07e45e04453b33fd30ba5594a5077e428c3d4.jpg)
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Ingredients
Duck
- 370 g soy sauce
- 60 g caster sugar, plus extra if needed
- 1 tsp white peppercorns, crushed
- 4 duck marylands, trimmed
- caster sugar, to taste if needed
- 400 g coconut milk (1 can)
- 1 banana chilli, trimmed and cut into pieces
- 3 fresh kaffir lime leaves
- 1 stalk lemongrass, white part only, bruised and roughly chopped
- 8 dried chillies
- hot water, to soak
Spice mix
- 1 tbsp coriander seeds, washed
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp white peppercorns
Yellow curry paste
- 1 red onion, cut into pieces
- 8 garlic cloves
- 70 g fresh coriander, leaves and roots, scraped and cleaned
- 4 cm piece fresh turmeric, peeled and cut into pieces
- 4 cm piece fresh ginger, peeled and cut into pieces
- 2 tbsp water, plus extra if needed
Duck curry
- 270 g coconut cream
- 80 g palm sugar, shaved
- 20 g fish sauce, to taste
- 100 g water
- 1 tsp Chicken stock paste (see Tips)
- fresh coriander leaves only, to garnish
- fried shallots, to garnish
- cooked rice, to serve
- Nutrition
- per 1 portion
- Calories
- 24037.2 kJ / 5745 kcal
- Protein
- 161.8 g
- Carbohydrates
- 66.5 g
- Fat
- 530.3 g
- Saturated Fat
- 194.4 g
- Fibre
- 10.5 g
- Sodium
- 6332.3 mg
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