2 duck breasts, skin scored
2 maryland ducks, skin scored
salt and black pepper, seasoning
coriander, to garnish
3 long fresh dried chillies
5 coriander seeds, pounded
5 white peppercorns, pounded
1 Tsp ground coriander
2 Tsp ground cumin
3 Tsp chilli powder
2 eschallots, chopped
4 cloves garlic, chopped
2 cm piece ginger, chopped
1 lemongrass stalk, thinly sliced
½ bunch coriander roots, chopped
1 Tsp belachan
finely grated zest of 1 lime
350 ml coconut cream
250 ml coconut milk
6 Tbs fish sauce
2 Tbs brown sugar
400 ml can lychees, drained reserved juice
6 frozen curry leaves
6 fresh sage leaves
200 ml beef stock
4 Tbsp chillies oil (optional if cant take too hot)
Rice noodles recipe from my kitchen rules
140 g rice flour
30 g tapioca starch
30 g corn starch
350 ml water
20 ml vegetable oil
Preheat oven to 200C. Pat duck breast skin dry with absorbent paper. Season and put in room temperature.
To make curry paste:
Deseed 2 long chillies, 1 chilli with seed; cut up half and place in a small blender. Pound and dry fry peppercorns, coriander seeds and ground spices in a frying pan over medium heat for 1-2 minutes or until fragrant. Add to blender with chillies and remaining ingredients. Process to form a smooth paste (I prefer a tiny bit crunchy), adding a little oil and add little water if necessary.
To cook duck:
Place duck, skin-side down, in a frying pan over low heat. Cook until skin is golden and crisp. Turn and cook for 5 minute. Transfer to the oven for 8-10 minutes. Remove from oven and set aside to rest wrap in foil to keep warm. Reserved the fats from ducks.
To prepare curry sauce:
Heat a wok over medium heat. Pour the reserved duck fat and add 2 tablespoons of the coconut cream. Cook for about 2 minutes or until it separates into oil and water. Allow the water to evaporate. Add curry paste. Cook, stirring, for about 10 minutes or until mixture is fragrant and soft.
Add back the warm ducks, followed by curry leaves, sage leaves and chilli oil into the wok with fragrant paste. stir to mix the paste into ducks for 10 minutes. This is to render the fat and cook the maryland further as its thicker on the drumettes.
Then stir in coconut milk, fish sauce, sugar, beef stock, lychees juice and remaining coconut cream. Bring to a boil. Reduce heat to a simmer about 25 -35 minutes. Stir in lychees and lime leaves. Simmer for 5 minutes.
To make rice noodles:
Whisk flour, starches and half the water until smooth and combined. Gradually stir in oil and remaining water to form a batter.
Bring a large saucepan or wok of water to the boil and place a large steamer on top. Spray a 20cm round cake tin with vegetable oil. Add enough batter to cover base of tin with a 2 mm layer. Place tin in steamer. Cook, covered, for 3-4 minutes or until set.
Remove tin from steamer and lightly brush rice sheet with vegetable oil. Set aside for 2 minutes. Loosen edges and transfer rice sheet to cutting board. Cut into 5mm-wide noodles. Repeat with remaining batter. Cook noodles in a large saucepan of boiling water for 30 seconds. Drain.
To assemble dish:
Divide noodles among serving bowls and top with ducks. Spoon curry sauce onto noodles and duck. Garnish with coriander.
Two serving bowls with maryland ducks picture not included