Easy Balinese Duck Curry

Ducks waddling along the rice fields are a familiar sight in Bali and this curry-like preparation is one of the popular ways to enjoy it. If preferred, chicken can be used as a substitute.

Ingredients

• brown onion, pureed  ·  1 
• peanut or vegetable oil  ·  2 tablespoons 
• Herbies Balinese Curry spice mix  ·  2 tablespoons 
• duck breasts trimmed of excess fat  ·  2 
• coconut milk  ·  1 1/2 cup 
• soft brown sugar  ·  1 teaspoon 
• coriander, sliced  ·  1 tablespoon 
• cucumber  ·  1 
• shallots or spring onion  ·  2 

Instructions

1. Puree onion with oil and spices in a small blender (or grate onion and stir together)
2. Over medium heat, place duck skin side down in a heavy based pan. The fat will render out of the skin so no oil needed. Turn after 5 minutes for 2 minutes on other side.
3. Remove from pan then add onion puree and stir for 3-4 minutes until fragrant.
4. Stir in coconut milk until well combined, then place duck skin side up and bring to a simmer.
5. Cook in a 150C oven for 1 hour until tender, or cook on lowest stove setting for 40 minutes.
6. Keep partially covered for steam to escape.

Serve when tender and falling apart.

Jenny's Tip: - For a quick curry, use cubes of duck breast and cook for 15-20 minutes and you can easily this recipe and substitute prawns or vegetables instead of duck.