This lovely slow cooker recipe makes a beautiful duck dish that's perfect if you're entertaining and want something really special to serve up.
HOW TO MAKE SLOW COOKER DUCK MASSAMAN CURRY
In the slow cooker:
- For the curry paste, pound the ingredients to a coarse paste using a pestle and mortar. Season the duck legs with salt and then place, skin-side down, in a large, non-stick frying pan over medium heat. Cook for 8 minutes, then turn over and cook for 2 more minutes. Transfer to the slow cooker.
- Pour off all except 2 tablespoons of the fat from the frying pan. Add the curry paste and shallots to the pan and cook, stirring, for 3-5 minutes until fragrant. Add the coconut cream and cook for 6-8 minutes until the oil separates and rises to the surface. Stir in the remaining ingredients, then transfer to the slow cooker and cook on high for 4 hours until the potatoes and duck are tender.
- Skim any fat from the surface of the curry, then serve with peanuts, coriander and steamed rice.
On the hob:
- For the curry paste, pound the ingredients to a coarse paste using a mortar and pestle. Season the duck legs with salt and then place, skin-side down, in a large, heavy-based saucepan over medium heat. Cook for 8 minutes, then turn over and cook for another 2 minutes. Remove and set aside.
- Pour off all except 2 tablespoons of the fat from the pan. Add the curry paste and shallots and cook, stirring, for 3-5 minutes until fragrant. Add the coconut cream, cassia, lime leaves and 250ml of water, then cook for 6-8 minutes until the oil separates and rises to the surface. Return the duck to the pan, cover with a lid and cook for 1 hour, turning halfway through. Stir in the remaining ingredients, cover and cook for a further 45 minutes until the potatoes and duck are tender.
- Skim any fat from the surface of the curry, then serve with peanuts, coriander and steamed rice.
Whole Food Slow Cooked by Olivia Andrews (Murdoch Books, £14.99). Photography by Steve Brown
Ingredients
- 4 duck legs
- 4 shallots, halved
- 2 x 270ml tins coconut cream
- 2 cassia or cinnamon sticks
- 4 kaffir lime leaves
- 2tbsp finely shredded ginger
- 3 medium potatoes, cut into wedges
- 2 tablespoons tamarind purée
- 3tbsp fish sauce
- 50g grated palm sugar or raw sugar
- chopped roasted peanuts, chopped coriander and steamed rice, to serve
For the curry paste:
- 10 dried long red chillies, soaked in hot water until soft, seeds removed
- 45g dessicated coconut
- 4tbsp unsalted roasted peanuts
- 6 cardamom pods, cracked, seeds removed, husks discarded
- 2 dried bay leaves, coarsely chopped
- ¼tsp ground cloves
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