INGREDIENTS
4 duck legs
4 tins of coconut milk (Ayam brand 440 ml)
2 bunches asparagus
10 dried chillies
1 teaspoon salt
1 teaspoon fresh turmeric
6 shallots
4 cloves garlic
1 tablespoon galangal
3 sticks lemon grass
6 coriander roots
15 white peppercorns
2 teaspoon cumin seeds
1 teaspoon fennel seeds
Pinch mace
6 Kaffir lime leaves
Bean shoots
Asian herbs
Chilli
Fried shallots
METHOD
- First step for the curry is to precook the duck legs. Place in a roasting pan skin side up.
- Pour over 2 tins of the coconut milk and bake at 160 degrees for 1.5 to 2 hours. Once done, gently take duck out and refrigerate.
- Carefully skin the fat off the top of the coconut milk. Keep both for later use.
- Deseed and soak the chillies.
- Toast all spices in a pan until fragrant. Peel and chop the shallots, garlic, lemon grass, coriander roots.
- Combine all paste ingredients and blend to a fine paste. Add a splash of the chilli soaking water if not blending well.
- Heat the duck fat on high in a wok. Add the paste and fry for 10-12 minutes, stirring consistently.
- Once paste is cooked add the coconut milk from the duck and fresh milk and bring to the boil.
- Place duck and asparagus into the curry. Reduce heat and cook for 10 minutes.
- Serve in a large bowl. Sprinkle herbs, bean shoots, finely sliced chilli, fried shallots, sliced fresh shallots over the top and serve with jasmine rice.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
