With a little patience and TLC, this Nonya Duck Curry will be a hit at gatherings and parties. The recipe, shared by AllSpice Institute’s Chef Ambrose Poh, uses the versatile Rempah Kuning paste. Have it with rice, prata or bread – it goes with everything.
- 2 kg whole duck
- 3 tbsps meat curry powder
- 1 tbsp turmeric powder
- 50 ml coconut cream
- 1 tbsp coconut oil
- 1 cinnamon stick
- 1/2 tsp salt, as required
- 4 stalk lemongrass, smashed
- 400 g potato peel, cut into big cube
- 2 kaffir lime leaves
- 250 g Rempah Kuning (see Rempah Kuning recipe)
- 1 cup water
- 1 tbsp coriander powder
Whole duck wash and trim off the fat and the feet. Cut into 10 pieces (or ask butcher to do this for you). Marinate with turmeric and curry powder.
Heat up large sauce pan or wok. Add coconut oil. When hot, add Rempah Kuning, cinnamon stick and coriander powder. Mix well, and saute till fragrant, about 5 mins. Add lemongrass and kaffir lime leaves, fry for 1 min. Add duck pieces, fry for another 5 mins.
Add water and coconut milk and bring to a boil. Simmer till duck is just cooked, about 1 hour. Add in potato cubes and continue to simmer, for 30 mins.
Remove the lemongrass and lime leaves before serving. Skim off excess oil on top of the curry. Garnish with sliced chilli and deep-fried kaffir lime leaves, if preferred.
- If you prefer a curry with more gravy, add in 1/2 cup water at the end and bring to a boil.
- Cook a day ahead to develop the flavor of the duck meat.
- Can replace duck with chicken meat which will take shorter time to cook. Cook a day ahead for the flavour to develop into the duck meat.
- By using coconut oil in this recipe, it will further enhance the aroma of the curry dish.
- Squeeze lime juice into the duck curry, it will enhance the flavour of the dish.