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Recipe: Aromatic Duck Curry (Geng Gari Bpet)
Similar Categories: Aromatic, Duck, Curry, Geng, Gari, Bpet
4 cups coconut milk
2 duck legs, cut into 3 pieces - and skin removed, if preferred
3 medium-size potatoes, peeled and quartered 3 cups coconut cream
2 teaspoons palm sugar
3 tablespoons fish sauce handful of deep-fried shallots
paste
7 dried long red chillies, deseeded, soaked and drained
1 teaspoon salt
3 tablespoons chopped red shallot
2 tablespoons chopped garlic
1 tablespoon chopped galangal
1 tablespoon chopped lemongrass
2 teaspoons scraped and chopped coriander root 15 white peppercorns
1 tablespoon coriander seeds, roasted and ground
2 teaspoons cumin seeds, roasted and ground 1
teaspoon fennel seeds, roasted and ground
3 sheaths mace, roasted and ground
First, make the paste (see page 280).
Heat coconut milk. Add duck pieces and poach
until cooked -about 20 minutes - then set aside.
Rinse potatoes under running water to remove any
excess starch, then boil in salted water or
coconut milk until cooked but still firm.
Meanwhile, crack the coconut cream and fry the paste in it for at least
5 minutes, until fragrant with the spices.
Season with palm sugar and fish sauce. Moisten
with the duck poaching liquid, ladle by ladle,
until a medium-thick curry is achieved. Add duck
and potatoes. Check seasoning, then sprinkle with deep-fried shallots.
Serve with:
D pickled red shallots
D Cucumber Relish (page 402)
D plagrop (crisp fish).
2 duck legs, cut into 3 pieces - and skin removed, if preferred
3 medium-size potatoes, peeled and quartered 3 cups coconut cream
2 teaspoons palm sugar
3 tablespoons fish sauce handful of deep-fried shallots
paste
7 dried long red chillies, deseeded, soaked and drained
1 teaspoon salt
3 tablespoons chopped red shallot
2 tablespoons chopped garlic
1 tablespoon chopped galangal
1 tablespoon chopped lemongrass
2 teaspoons scraped and chopped coriander root 15 white peppercorns
1 tablespoon coriander seeds, roasted and ground
2 teaspoons cumin seeds, roasted and ground 1
teaspoon fennel seeds, roasted and ground
3 sheaths mace, roasted and ground
First, make the paste (see page 280).
Heat coconut milk. Add duck pieces and poach
until cooked -about 20 minutes - then set aside.
Rinse potatoes under running water to remove any
excess starch, then boil in salted water or
coconut milk until cooked but still firm.
Meanwhile, crack the coconut cream and fry the paste in it for at least
5 minutes, until fragrant with the spices.
Season with palm sugar and fish sauce. Moisten
with the duck poaching liquid, ladle by ladle,
until a medium-thick curry is achieved. Add duck
and potatoes. Check seasoning, then sprinkle with deep-fried shallots.
Serve with:
D pickled red shallots
D Cucumber Relish (page 402)
D plagrop (crisp fish).
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