Crispy duck curry with cauliflower and passionfruit

By: Chef Jet Lo posted Feb 25th 2016 04:56PM

2 whole duck legs
90ml tamarind water
80ml fish sauce
80g gula Melaka Cornflour, for coating

Cooking oil, for deep-frying

200g cauliflower, shaved
1 passion fruit, seeds extracted

Curry Sauce
8 coriander seeds, roasted
4 (each) cardamom and cloves, roasted
4 (each) chilli padi and green chilli
1 star anise, roasted
1 (each 8g) turmeric and ginger knobs, peeled and roasted
20g garlic cloves (skins-on) and roasted
50g dried chilli paste
750ml coconut cream
375ml coconut milk

For the curry sauce: Blend all the spices with the dried chilli paste in a food processor until smooth. Transfer the spice paste into a cooking pot and add in the coconut cream and coconut milk. Heat the mixture over a medium heat to a boil. Reduce heat to low and add in the duck legs and simmer until meat is tender, for about 45 minutes. Remove the cooked duck legs from the curry sauce and set aside to cool. for about 20 minutes. Add in the tamarind water, fish sauce and gula Melaka and simmer until sugar has dissolved. Coat the cooled duck legs with corn flour and then deep-fry in a pot of cooking oil at 180°C until golden brown. Remove and drain well on absorbent paper towels. Place a deep-fried duck leg onto each serving plate and top with the shaved cauliflower and passion fruit seeds. Serves 6

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