Braised Duck With Red Curry

---

I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an australian tablespoon is 4 teaspoons.

---

Steps

---

Chicken stock:.

---

Bring all the ingredients to the boil in a small saucepan , cook 15 minutes or so and put aside.

---

Duck braise:.

---

In a deep frying pan with a lid , add the coconut milk and the stock i and bring to the boil.

---

Add the remaining ingredients and bring to the boil , then reduce to a simmer , cover with a lid and cook gently for 1 1 / 2 hours or until falling-off-the-bone tender.

---

Remove the duck from the liquid and strain the liquid.

---

Allow the stock to settle and skim off as much fat as possible.

---

Curry:.

---

Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant.

---

Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little , add two cups of the reserved braising liquid and the tamarind bring to the boil.

---

Check the seasoning-it should be sweet , salty , sour and hot.

---

Lower the heat and simmer for a few minutes.

---

Cut the duck legs in half and add to the curry along with the chilli p.

---

Ingredients

---

water, chicken stock powder, green onions, onion, fresh ginger, duck legs, coconut milk, chicken stock, lemongrass, kaffir lime leaves, galangal, fish sauce, vegetable oil, red curry paste, palm sugar, kaffir lime leaf, tamarind paste, red chilies