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Ingredients: • 1 fresh duck, cut into serving portions • 1 ½ teaspoons salt • 1 teaspoon tamarind pulp • 2 tablespoons warm water • 3 tablespoons oil • 5 shallots, thinly sliced • 750 mL (3 cups) thick coconut milk • 1 stalk lemongrass, tender inner part of bottom third only, bruised • 10 curry leaves Spice Paste: • 2 tablespoons coriander seeds • 1 teaspoon black peppercorns • 1 teaspoon cumin seeds • ½ teaspoon fennel seeds • 3 cloves • 1 stick cinnamon • 1 star anise pod • 3 cardamom pods • 3 candlenuts, dry roasted until golden brown, chopped • 4-5 dried chilies, soaked in hot water to soften • 2-3 red finger-length chilies • 5 shallots, peeled • 2 cm ( ¾ in) fresh ginger root, peeled and sliced • 1 cm ( ½ in) turmeric root, peeled and sliced • 5 cloves garlic, peeled • 2 teaspoons salt Preparations: 1. Place the duck pieces in a bowl and sprinkle with the salt. Soak the tamarind pulp in the warm water for 5 minutes, then mash the tamarind and strain the juice over the duck. Rub well then set the duck aside to marinate 2. To prepare the Spice Paste, dry-fry the coriander, peppercorns, cumin, fennel, cloves, cinnamon, star anise and cardamom in a skillet over low heat, shaking the pan frequently, until the spices are fragrant, 2 to 3 minutes. Put the spices and candlenuts in a spice grinder and grind until fine. Set aside. 3. Process the chilies, shallots, ginger, turmeric, garlic and salt to a smooth paste. Mix with reserved spices, then add to the duck and mix so that the duck is evenly coated. 4. Heat the oil in a large saucepan or wok then add the sliced shallots. Cook over medium heat until golden, then add the duck and stir-fry until it changes color and is well coated with spices, 4 to 5 minutes. Gradually stir in the coconut milk, then add the lemongrass and curry leaves. Bring to a boil, stirring frequently, then simmer until the duck is tender and the sauce has reduced, about 45 minutes. Serves: 4 to 6 Preparation time: 30 mins. Cooking time: 1 hour
Periplus
