Vietnamese Duck Curry

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VIETNAMESE DUCK CURRY

Curry is often served with rice or noodles, but it can also simply be served with bread.

 

INGREDIENTS

» 2 lemongrass stems, only the white part, crushed 

» 1 complete duck, cut into eight parts 

» 2 star anise, roasted (optional) 

» 2 tbsp pure vegetable oil 

» 4 potatoes, peeled and cut into large pieces 

» 2 shallots, chopped finely 

» 2 carrots, peeled and cut into large pieces 

» 2 cloves of garlic; chopped finely 

» 400 ml coconut milk 

» 1 tsp chilli paste 

» 2 tbsp fish sauce 

» 400 ml light chicken stock 

» 1 tsp sugar 

» 5 cm ginger, crushed 

» 2 tbsp curry powder 

 

Vietnamese Duck Curry
GARNISH
» handful coriander, Thai basil
» spring onion, cut into rings

 

STEP BY STEP

1/ Scatter the curry powder over the duck and leave it to marinate for 30 minutes.
2/ Heat the oil in the wok and sauté the shallot-garlic and chilli paste for a few minutes. Add the duck with the curry powder and fry it golden brown on all sides. 
3/ Add the chicken stock ånd bring it to the boil with the crushed ginger and the lemongrass (and if desired the roasted star anise).
4/ Add the potato and carrot. Leave it to simmer on a low heat for 10 to 12 minutes or until the
vegetables are cooked al dente
5/ Add the coconut milk while stirring.
6/ Season to taste with thé fish, sauce and the sugar.
7/ Serve it in a bowl or dish and garnish it with coriander, Thai basil and spring onion.

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