Panang Duck Leg Curry

Ingredients

4-6 Angelakis Duck Legs

Sea Salt

4 tbls Vegetable Oil

2 cm Knob Ginger

1 Small Brown Onion

4 Cloves Garlic

100 gm Panang Curry Paste

4 Kaffir Lime Leaves

2 Star Anise

1 Cinnamon Stick

2 (400 gm) Cans Coconut Milk

½ Lime

1 tbls Fish Sauce

1 tbls Palm or Brown Sugar

2 Long Red Chillies

Method

Preheat oven to 160℃

Prepare the ingredients for the curry base, finely chop the small brown onion, garlic and ginger.

Heat a large, deep sided, heavy based, oven proof casserole dish or saucepan over a medium heat, add the vegetable oil. Place the duck legs skin side down first in the pan and cook until golden brown, turn and repeat on the other side. Once browned remove from the pan and set aside.

Add the onion, garlic and ginger to the pan and cook until soft and fragrant. Stir in the Panang curry paste and cook over a low to medium heat for 5-7 minutes.

Add 200ml of the coconut milk to the curry paste mixture and mix well, allow to come to the boil and then stir in the rest of the coconut milk. Add the star anise, cinnamon, kaffir lime leaves, fish sauce and palm sugar, stir well and allow to come to a simmer.

Place the duck legs into the sauce, ensuring that they are submerged in the sauce. Place in the oven for 2 hours or until the duck legs are well cooked.

Remove from the oven and serve with steamed rice and green vegetables.

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