Name: Duck, Ginger, Star Anise and Coconut Stew
Yield: Serves 6
Ingredients: 3 cloves garlic, peeled and roughly chopped; fresh coriander to serve; 250 ml(8 fl oz) water or chicken stock; 400 ml(13 ⅔ fl oz) unsweetened coconut milk; 1 bayleaf; ⅓ cup coarsely grated fresh ginger; 6 whole star anise; 1 teaspoon salt; 1 carrot, peeled and cut into 1 cm(½ in) cubes; 1 medium duck; 2 red onions, peeled and thickly sliced; 1 medium leek, cut into 1 cm(½ in) rings and washed well

Preparation info

Serves
6

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This stew is very rich and hearty and the depth of flavour is enormous. Star anise are seed pods from a tree native to Southern China — if you can’t find them replace with one flaked cinnamon quill. You can also make this using chicken, it will take about 40 minutes less cooking time.

Ingredients

1 medium duck
2 red onions, peeled and thickly sliced
1 medium leek, cut into

Stew
Main course
Gluten-free

Method

Preheat oven to 180°C/350°F/Gas Mark 4. Joint duck into two legs and two breasts, then cut each piece in half again.

Heat a heavy frying pan and brown meat all over without adding any oil. The duck should be fatty enough so it won’t need any. Brown only as many pieces that will

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Ingredients

Method

Part of