Yellow Duck Curry | Recipe

If your house is like mine and every May your freezer fills up with ducks — but then you forget about them and they sink to the bottom — this recipe will soon become a favourite. Serve with basmati rice, a good dollop of plain yoghurt and freshly chopped coriander if you like.

Ingredients

• 2 ducks
• 2 carrots
• 2 onions
• 1 bay leaf
• oil for frying
• 250ml chicken stock
• 400ml can coconut cream
• 2 Tbsp brown sugar
• seasonal green
• vegetables or frozen green beans

Curry Paste

• 1 onion
• 1 bulb garlic
• 1 tsp ground coriander
• 1 tsp ground chilli
• 4 tsp curry powder
• 1 tsp turmeric
  

Serves 4-6

Stovetop Method

Place the ducks in a large pot on a low heat and cover with cold water. Roughly chop the carrots and one of the onions and add to the pot with the bay leaf. Simmer for 2 hours. While the duck is cooking, prepare the curry paste. Blitz the onion, garlic, coriander, chilli, curry, turmeric and honey into a paste.

When the duck is falling apart (you want the meat to fall off when you attempt to pick it up) and has separated from the duck carcasses, remove all of the meat. Shred using two forks and set aside. Discard the rest of the pot’s contents and give the pot a quick wash.

Put the oil in the bottom of the pot on a low heat. Heat the curry paste for 5 minutes until fragrant. Keep an eye on it, as it will easily burn. If it looks to be too hot, add some of the stock to stop it from catching.

Roughly chop the remaining onion and add it to the pot. Stir in the coconut cream and brown sugar. Return the meat to the pot with the stock, and gently stir.

Simmer for 45 minutes until the sauce thickens.

Add the green vegetables and simmer for 5 minutes before serving.