Main · Season 4

Crispy Skin Duck with Fragrant Red Curry and Lychees

Name: Crispy Skin Duck with Fragrant Red Curry and Lychees
Yield: : 2-3
Ingredients: 12 white pepper corns; 3 teaspoons coriander seeds, toasted; 1 teaspoon cumin seeds toasted; 1 teaspoon fennel seeds, toasted; 3cm galangal; 8 cloves garlic; 15 dried red chillies deseeded, then soaked in warm water until soft; 8 kaffir lime leaves; 1 bunch coriander roots, chopped; 2 stalks lemongrass, white only, chopped; 6 long red chillies, deseeded; 1 teaspoon mace; 2cm belachan (shrimp paste), toasted in foil; Zest and juice of 2 limes; 2 duck marylands; 4 tablespoons five spice powder; 2 tablespoons rice flour; 3 tablespoons vegetable oil; 375ml coconut cream; ¼ cup fish sauce; 4 tablespoons palm sugar; Juice of 2 limes; 6 torn kaffir lime leaves; 8 fresh or tinned lychees; 1 cup jasmine rice; ½ cup shredded coconut; ½ cup toasted shredded coconut; 3 kaffir lime leaves, very finely shredded; 250ml coconut cream; 2 tablespoons shaved coconut palm sugar

Mindy Woods

Contestant · 24 Jul 2012

View full method on 10 Play ↗ Open in The Pass

: 2-3

Serves

Components

Ingredients

Season

Ingredients

Red curry paste

12white pepper corns

3teaspoons coriander seeds, toasted

1teaspoon cumin seeds toasted

1teaspoon fennel seeds, toasted

3cmgalangal

8cloves garlic

15dried red chillies deseeded, then soaked in warm water until soft

8kaffir lime leaves

1bunch coriander roots, chopped

2stalks lemongrass, white only, chopped

6long red chillies, deseeded

1teaspoon mace

2cmbelachan (shrimp paste), toasted in foil

Zest and juice of 2 limes

Duck

2duck marylands

4tablespoons five spice powder

2tablespoons rice flour

Red curry

3tablespoons vegetable oil

375mlcoconut cream

¼cup fish sauce

4tablespoons palm sugar

Juice of 2 limes

6torn kaffir lime leaves

8fresh or tinned lychees

Coconut rice

1cup jasmine rice

½cup shredded coconut

½cup toasted shredded coconut

3kaffir lime leaves, very finely shredded

250mlcoconut cream

2tablespoons shaved coconut palm sugar

Fish floss

150gwhite fish, skin on

3tablespoons salt flakes

Vegetable oil, for frying

Garnishes

½cup day-old cooked rice, deep fried

Picked basil leaves

Picked Vietnamese mint leaves

Lime wedges

Thai or Holy basil, deep fried

1long red chilli, sliced on the diagonal

4kaffir lime leaves, finely shredded

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

DuckFishRiceGingerFlourBasilCoconut Milk or CreamCoconutCorianderLimeLycheeVegetable OilCuminPalm SugarFish SauceFennel SeedsShrimp PasteWhite FishChilliAdult SupervisionDinnerLunchCurryContestant

Recipe by Mindy Woods, Season 4. Originally published by Network 10 on 24 Jul 2012.

Original on 10 Play ↗