Ingredients

Serves 4

4 duck marylands
1 cup coconut cream
4 tablespoons Yellow Curry Paste (see below)
100g palm sugar, shaved
100ml fish sauce
400ml coconut milk
200ml chicken stock

1 bottle healthy boy soy sauce
Caster sugar
1 teaspoon crushed white peppercorns
1 can of coconut milk
1 red banana chilli
3 leaves kaffir lime leaf
1 stick lemongrass

Taro chips, coriander leaves, pickled ginger to garnish

Yellow Curry Paste

Paste
1 medium sized red onion, peeled and chopped
8 cloves garlic, peeled
6 coriander roots, scraped and cleaned
1 x 4cm piece turmeric, peeled and chopped
1 x 4cm piece ginger, peeled and chopped
8 long dried red chillies, seeded and soaked

Spice mix
! tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp white peppercorns
2 tbsp sea salt

Method

To make the paste:
Place the onion, garlic, coriander roots, turmeric and ginger in a heavy-based saucepan or wok over a medium heat.  Stir until coloured and soft.  If the ingredients are taking on too much colour, add a little water to slow down the cooking process. We want the ingredients to caramelise as this is going to give the finished curry depth and added flavour.  When the ingredients are soft, scrape into a large bowl and add he drained chillies.  Set aside to cool, then blend in a food processor for 3-4 minutes to a smooth reddish yellow paste.  If the paste is not wet enough, add a little water to help move the blades.

To make the spice mix:
Wet spices except the white peppercorns, keep separate, drain and dry roast in a small heavy based pan or wok over a medium heat. Cool, then grind spices until fine. Combine together.

For the curry:
Place the coconut cream in a heavy-based pot on a medium heat and boil until it spits.  Add the curry paste and fry it until fragrant and you can smell the spices.
Add the palm sugar and fish sauces, stirring continuously until the sugar is dissolved.  Pour over the coconut milk and stock, bring to the boil, reduce and simmer for 25 minutes.

Marinate the duck in a mixture of caster sugar and healthy boy soy sauce and 1 teaspoon of crushed white peppercorns. The marinade should taste more sweet than salty. Leave to marinate for 24 hours.

To cook ducks place coconut milk and aromatics in a baking tray. Place duck skin side up and bake for 1½ hours at 150°C.