Coconut & Duck Leg Curry on Coconut Rice with Pickled Plums

Name: Coconut & Duck Leg Curry on Coconut Rice with Pickled Plums
Yield: For Six Main Courses
Ingredients: 1 teaspoon Sichuan peppercorns, lightly crushed; ¼ cup finely grated peeled ginger; 50ml (1¾fl oz) Asian fish sauce; 12 cloves of garlic, unpeeled; 1.3 litres (2¼ pints) water; 2 stems of lemon grass, lightly bashed at the fat end; 500g (18oz) unrefined caster sugar; 3 onions, peeled and finely sliced; 6 large duck legs, on the bone; 1kg (2¼lb) very sweet ripe red plums, cut in half and stoned; 3 cardamon pods, lightly crushed; 2 thumbs of ginger, peeled and finely julienned; 1 cinnamon stick; 1 teaspoon salt; 450ml (¾pint) unsweetened coconut milk; ½ red chilli; ⅛ teaspoon saffron; 700ml (24fl oz) cider vinegar; 4 star anise

Preparation info

For
Six
Main Courses

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

The plums need to be made at least three days ahead, but they’re best after ten. Covered, they will keep in the fridge for three months. There is no chilli in the recipe; add some if you want. To make the coconut rice, use the recipe for red rice but leave out the tomato paste and replace half the water with unsweetened coconut milk.

Ingredients

Main course
Spicy
Gluten-free

Ingredients

Method