2 duck breasts
½ onion, thinly sliced
2 cardamom pods
1 star anise
300ml coconut milk
1 tsp tamarind paste
10 new potatoes, halved
1 tbsp palm sugar
½ handful coriander, roughly chopped
Massaman curry paste
25g peanuts, toasted until brown
1 large shallot, thinly sliced
2 garlic cloves, peeled and sliced
1 red chilli
15g fresh ginger
1 lemongrass stalk, crushed and chopped
½ tbsp palm sugar
1 ½ tsp fish sauce
½ tsp coriander seeds, toasted and ground
½ tsp cumin seeds, toasted and ground
¼ nutmeg, grated
2 cardamom pods, split open and seeds removed
¼ tsp ground cinnamon
- To make the curry paste, blend all of the ingredients into a smooth paste, adding a splash of water if necessary. The leftover paste can be frozen for future use.
- For the curry, remove the skin from the duck breast, cut into 2cm cubes and season.
- Place a large frying pan over a high heat and add a small amount of vegetable oil. Once the pan begins to smoke, add the duck and cook until golden brown. Remove from the pan and set aside.
- Add a little more oil to the pan and fry the onion until golden. Add the cardamom pods and star anise and then stir in the curry paste. Allow to sizzle for a few moments to cook off the spices.
- Pour in the coconut milk and bring to a gentle simmer. Cook to infuse for 10 minutes and then add the potatoes, palm sugar and tamarind paste. Allow to cook for a further 10-15 minutes.
- Return the duck back to the pan. Cook until the potatoes are soft – this will indicate the curry is finished.
- Arrange with the curry onto plates, garnish with chopped coriander and serve immediately with basmati rice.