Quick & Easy

Duck jungle curry

Jungle curry got its name from its place of origin, the central-north region of Thailand, where cooks didn't have access to the coconut trees of the southern coast.
duck jungle curry
4
2H 40M

Ingredients

Method

1.Discard neck then wash duck inside and out; pat dry with absorbent paper. Using sharp knife, separate drumstick and thigh sections from body; separate thighs from drumsticks. Remove and discard wings. Separate breast and backbone; cut breast from bone. You will have six pieces. Cut duck carcass into four pieces; discard any fat from carcass.
2.Heat 1 tablespoon of the oil in large saucepan; cook carcass pieces, stirring occasionally, about 5 minutes or until browned. Add onion, chopped carrot, garlic and ginger; cook, stirring, about 2 minutes or until onion softens. Add black peppercorns, the water and four of the lime leaves; simmer, uncovered, 1 hour 15 minutes, skimming fat from surface of mixture regularly.
3.Strain mixture through muslin-lined sieve into large heatproof jug. Reserve 3 cups of liquid; discard solids and remaining liquid.
4.Preheat oven to moderately hot (200°C/180°C fan-forced). Heat remaining oil in same cleaned pan; cook thighs, drumsticks and breasts, in batches, until browned. Remove skin from breasts and legs; slice skin thinly. Place sliced duck skin on oven tray; roast, uncovered, about 10 minutes or until crisp.
5.Discard excess oil from pan; reheat pan, cook curry paste, stirring, about 1 minute or until fragrant. Add eggplant, sliced carrot, beans, bamboo shoots, green peppercorns, half of the basil, remaining lime leaf and reserved liquid; simmer, uncovered, 5 minutes. Add duck pieces; simmer, uncovered, about 10 minutes or until vegetables are tender. Stir in chilli and sauce.
6.Place curry in serving bowls; sprinkle with remaining basil and crisped duck skin.

Jungle curry got its name from its place of origin, the central-north region of Thailand, where cooks didn’t have access to the coconut trees of the southern coast. It is quite hot and spicy, since no soothing coconut milk or cream are among the ingredients to fight the fire. It calls for Thai eggplants, which are quite hard, pale green in colour and about the size of a golf ball.

Note

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