Duck Penang Curry
This super simple penang curry is packed with punchy flavour, serves six and can easily be frozen, so get ahead of mealtimes.
duck breasts 4, fat scored
coconut cream 160ml
coconut milk 400ml
red peppers 2, sliced
cinnamon stick 5cm piece
star anise 1
fish sauce 1 tbsp
palm sugar or soft brown sugar 1 tbsp
lime ½, juiced, plus wedges to serve
Thai basil a small bunch, torn
jasmine rice to serve
shallots 2, roughly chopped
ginger 2 thumb-sized pieces
garlic 6 cloves, roughly chopped
lemongrass 2 stalks, woody layer removed and finely chopped
dried chilli flakes 1 tbsp
bird's-eye chilli 1, roughly chopped
shrimp paste 1 tbsp
kaffir lime leaves 4, shredded
roasted peanuts 2 tbsp, finely chopped
sea salt ½ tsp
Heat the oven to 200C/fan 180C/gas 6. Put all of the curry paste ingredients in a food processor with 1-2 tbsp of water and blend until smooth.
Season the duck breasts and put skin-side down in a cold frying pan then cook for 10 minutes until the skin of the duck is golden and crisp, and some of the fat has rendered out. (Save this for roasting potatoes.) Transfer to the oven for 15 minutes, remove and rest for 10 minutes, then slice thinly.
Heat the coconut cream in a wok until it looks like it has split. Add the curry paste and cook for 4-5 minutes. Pour in the coconut milk with 200ml water and add the red peppers, cinnamon stick and star anise, and simmer gently for 15 minutes. Season with fish sauce, palm sugar and lime juice, and stir in the sliced duck breast.
Cool and transfer to freezer bags. Freeze for up to 3 months.
To serve, defrost in the fridge overnight then heat gently until piping hot. Serve with fresh Thai basil, lime wedges and jasmine rice.