Crispy Duck with Red Curry and Fragrant Rice - Chef Recipe by Michael Thiele

Ingredients

10mL cooking oil
50g red curry paste
1 lemongrass stem
400mL coconut cream
200mL coconut milk
2 kaffir lime leaves
30g palm sugar
15mL fish sauce
4 skin-on duck legs
200g jasmine rice
400mL water
3g salt
1 red chilli
3 spring onions
1/2 carrot

Method

Duck:

Heat oven to 160 C.

Prick the duck's skin all over to allow fat to escape and become crispy.

Place duck on a roasting tray and bake for 1 hour, basting occasionally.

When the skin is starting to look crisp, turn heat up to 190 C and cook for a further 30 minutes.

Remove from oven and let rest.

Curry sauce:

Gently heat curry paste in oil until fragrant.

Add lemongrass, coconut cream and milk, lightly crushed kaffir leaves and sugar.

Reduce over medium heat, stirring occasionally to desired consistency.

Finish with fish sauce to taste.

Rice:

Rinse rice under cold running water until it runs clear.

In a saucepan, bring rice, water and salt to a medium-high simmer.

Reduce heat to low, cover with lid and cook for 13 minutes.

Remove from heat and allow to rest for 10 minutes.

Garnish:

Thinly julienne chilli, spring onion and carrot for micro salad.

Recipe provided by FABRIC Restaurant and Bar