Bu Sie Itik: Slow-Braised Duck Curry with Pandan, Cinnamon and Coconut Milk

Recipe By Hujan Locale


Serves 2

Itik Duck Curry Paste

4 shallots

12 cloves garlic

80 dried long red chillies

10 cinnamon sticks

10 knobs turmeric, peeled

50 candlenuts

2 teaspoons white pepper

2 teaspoons black pepper

Spice Mix

3 teaspoons cumin seeds

3 teaspoons coriander seeds

Duck Curry

1 braised duck

1 cup vegetable oil

3 salam leaves

1 stalk lemongrass, bruised

3 pieces white cardamom

1g curry leaves

1 pandan leaf, tied

2 cups sie itik curry paste

Salt, to taste

35g coconut milk

To Serve

Fried curry leaves

Fried red curly chillies

A sprig coriander leaves


Itik Duck Curry Paste

Blend all ingredients into fine paste. Set aside.

Spice Mix

Grind all ingredients into powder.

Duck Curry

Marinate the duck by rubbing the spice mix into the meat. Leave for at least an hour.

Heat oil in a large pot. Add salam leaves, bruised lemongrass, cardamom, curry leaves and pandan leaves and cook until the spices are aromatic.  Add in the curry paste and cook until fragrant.

Add in the spiced duck, ensuring the paste is covering the duck. Pour over the coconut milk and bring to the boil.

Slowly simmer for 1.5 hours until duck is soft and tender. Ensure the duck stays submerged in the liquid at all times.

Once the duck is cooked, remove from the liquid onto a resting rack.

Reduce the braising liquid until thick, like a rendang. Adjust the sauce to your liking with more of the spices, salt and pepper.

Once the sauce is ready, cut your duck into smaller serving-size pieces. Add back into the curry sauce and reheat.

To Serve

Garnish with fried curry leaves, fried curly chilli and coriander.

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