Duck in Green Chilli Sauce

Name: Duck in Green Chilli Sauce
Yield: Serves 4
Cuisine: Australia
Ingredients: 10 green chilli peppers or 3 green peppers, seeded and chopped (the chilli peppers give a hotter, spicier flavour); 10 shallots, finely sliced; 1 blade of lemon grass, bruised, or ½ teaspoon lemon grass powder; 1.75 kg (4–4½ lb) duck, skinned and cut into 8 pieces; 3 tablespoons tamarind water; 2 tablespoons snipped chives; 300 ml (½ pint) cold water; freshly ground black pepper; 1 bay leaf; salt; ½ teaspoon ground turmeric; pinch of galingale powder; 3 tablespoons vegetable oil; 2 teaspoons ground ginger; 4 cloves of garlic, finely sliced; 8 macadamia or cashew nuts

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Ingredients

10 green chilli peppers or 3 green peppers, seeded and chopped (the chilli peppers give a hotter, spicier flavour)
8 macadamia or cashew nuts

Oceania
Australia
Gluten-free
Spicy

Method

Using a mortar and pestle, pound the chillies or peppers and macadamia or cashew nuts to a smooth paste. Alternatively, if you’re busy, whizz in a blender. Heat the oil in a large frying pan or wok and fry the shallots and garlic for about 3–4 minutes, until golden. Add the chilli paste and fry for 1 minute, then throw in the spices and lemon grass. Stir in the remaining ingredients, apart from