Spicy Braised Duck & Yam Curry

Name: Spicy Braised Duck & Yam Curry
Cuisine: China
Ingredients: 1½ tablespoons fish sauce; 1 teaspoon sea salt; 2 fingers of fresh turmeric, chopped; 1 knob of galangal, chopped; ½ knob of ginger, peeled and chopped; juice of 1 lime; 4 red shallots, chopped; 4 small wild green chillies, chopped; 2 lemongrass stalks, tough outer leaves removed, bruised and cut into 4 cm (1½ inch) lengths; 2 teaspoons black peppercorns; 4 tablespoons vegetable oil; 5 kaffir lime leaves; 8 candlenuts, roasted until golden, chopped; 4 long green chillies, deseeded and chopped; 4 duck legs, halved; 300 g (10½ oz) yam, diced; 1½ tablespoons grated palm sugar (jaggery); 2 long red chillies, deseeded and chopped

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is an easy boiled curry and, although there are quite a few ingredients, it’s simple as well as delicious. You can use a chopped whole duck if you like, but I think the legs are best as they remain moist.

Ingredients

4 duck legs, halved
300 g (10½ oz) yam, diced

Asia
China
Main course
Spicy
Gluten-free

Method

Pound the spice paste ingredients in a mortar with a pestle to a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

Heat a wok until just smoking. Add the oil and, when hot, add the spice paste and stir-fry for about 5 minutes, or unt