This recipe takes a roast duck or, as I prefer, braised marinated barberie duck legs. It sounds like a lot of work, but at the end I will write how you can make it easier for yourself.
First wash the duck legs and pat dry and spread thinly with the marinade. Fry well in a pan on the stove. Layer in a roasting pan, pour the remaining marinade on top and stew in the oven at 120-130 degrees for 2.5 hours, turning twice.
Remove the skin and fat, loosen the meat and cut into bite-sized pieces. Degrease the sauce and set aside.
All of this can be done the day before.
For the curry, fry the paste in the oil over medium heat until it begins to smell. Then pour in the coconut milk and cook for a few minutes. Add the duck and lime leaves and cook for 10 minutes. If the duck is not really soft, it can be longer. Then add 2 tablespoons of fish sauce, tomatoes and peas and cook for another 3-4 minutes. Add the defatted sauce, gradually, how much, is a matter of taste. Season to taste with 1-2 teaspoons of sugar and more fish sauce. How much depends on the acidity of the tomatoes and the salt content of the gravy.
Roughly tear the basil and mix in. Round off with a splash of lime juice.
Addendum:
The curry itself is prepared very quickly, the roast duck takes time. That`s why I always fry 8 to 10 duck legs at once and then freeze meat and sauce in portions. The amount described above is quite generous for six people, in normal life half is enough for the four of us, because the curry is already quite substantial.
Ingredients
Print Recipe
Pin Recipe