INGREDIENTS
6 duck legs, cut into 1 inch (2 1/2cm), bone in
2 tbsp duck fat or vegetable oil
12 shallots, thinly sliced
6 cloves garlic, finely chopped
2 tbsp ginger, freshly grated
75g (2 3/4oz) Thai red curry paste
2 x 400g tins coconut milk
1 tbsp soft brown sugar
3 lime leaves, thinly sliced
2 tbsp lime juice
20 basil leaves, ripped
3 handfuls washed spinach
1 tbsp nam pla (fish sauce)
1 bunch coriander, leaves only
1 bunch spring onions, trimmed and thinly sliced
2 green chillies, seeded and sliced
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METHOD
1. Brown the duck pieces in the duck fat, remove and set aside.
Add the shallots and garlic and cook over a medium heat until the
onions start to brown.
2. Add the ginger and curry paste and cook for 3 minutes, stirring
continuously. Return the duck to the pan, then add half the coconut
milk, the sugar and the lime leaves.
3. Cook for about 40 minutes over a low heat until the duck is tender.
The sauce will have split, but don't panic, this is normal. Add
the remaining coconut milk, lime juice, basil leaves, spinach and
nam pla and cook for 5 minutes.
4. Garnish with the coriander, spring onions and chillies, served
with fragrant rice.
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