Luv-a-Duck Massaman Curry

2 August 2008.

After experiencing yet another one of Melbourne's cold winter day, (with only 29 winter days left for the year) I felt like spending some time heating up in the kitchen. (Although defrosting seems more like I felt!) I started to prepare tomorrows nights dinner. Massaman Duck Curry. Massaman Curry is one of those curries that sits very well and develops complexity and depth with time; it tastes great if you let it sit overnight so that the spices penetrate the meat and potatoes. I find that the tastes just do not "come together" until the next day.

Massaman Duck Curry served with Potatoes
(Recipes from Luv-a-Duck), serves 4

4 Duck Legs cut in half
2 tablespoons vegetable oil
2 tablespoons of good quality massaman curry paste
1 cup coconut milk
1 cup duck stock
1/2 cup unsalted roasted peanuts
500g baby chat potatoes
1 cinnamon stick
2 bay leaves
5 cardamom pods lightly crushed to release flavour
2 tablespoons of brown sugar
1 tablespoon tamarind concentrate
1 tablespoon fish sauce
Steamed jasmine rice to serve

Heat oil in a large saucepan over medium-high heat until hot. Add the duck legs and seal until evenly browned then transfer to a plate.

Add 2 tablespoons coconut cream to pan, cook over medium heat for 20 seconds or until hot.

Add curry paste and cook for 1 minute or until aromatic. Return duck and juices to pan.

Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until duck is tender.

Serve with rice.