recipe for Curried Duck in Coconut Milk comes
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
for Curried Duck in Coconut Milk
to make Curried Duck in Coconut Milk
1/2 kilo duck breast fillets, halved
1 teaspoon oil
4 cups coconut milk
2 teaspoons fish sauce
2 tablespoons fresh basil leaves
1 teaspoon dried chilli flakes
1/2 red Spanish onion, chopped
2 cloves garlic, crushed
1 tablespoon chopped fresh lemon grass
1/2 teaspoon galangal powder
1 teaspoon fresh coriander root, chopped
172 teaspoon grated lime rind
1/4 teaspoon shrimp paste
1 dried kaffir lime leaf
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cumin seeds
1 teaspoon oil, approximately
duck skin with fork.
oil in pan, place duck skin side down in pan,
cook slowly until the fat has cooked out of
the skin and the skin is well browned. This
will take about 15 minutes.
duck from pan, drain.
2 cups of coconut milk in pan, bring to boil,
simmer 10 minutes.
duck, simmer further 10 minutes.
curry paste, sauce and remaining coconut milk
in bowl, add to duck mixture, simmer until duck
before serving stir in basil leaves.
and process all ingredients with enough oil
to form a thick paste consistency.