ManiLife

Michelin-starred chef Brad Carter  Duck Massaman Curry  


Prep Time

40 min

Cuisine

Savoury

Use Within

Immediately


Ingredients

  • 2kg duck legs, trimmed 
  • 2 tins coconut milk 
  • 2 bay leaves
  • 8 cardamon pods 
  • 3 large potatoes
  • 2 tbsp Manilife peanut butter 
  • Sesame seeds & coriander for garnish
For the spices
  • 8 cloves
  • 1/2 tbsp cumin seeds 
  • 1 tbsp coriander seeds 
  • 3 pieces mace 
  • 1 nutmeg 
  • 1 piece cassia, 5cm 
  • 5 cardamon pods, seeds only 
For the paste 
  • 20 dried long red chillies, deseeded & softened
  • 3 tbsp lemongrass, chopped 
  • 3 tbsp coriander root, chopped 
  • 1 head garlic, chopped 
  • 4 shallots, chopped 
  • 3’’ galangal, chopped 
  • 1 tbsp shrimp paste

To finish

  • Palm sugar 
  • Fish sauce 
  • Tamarind water 
  • Pineapple puree 
  • Fried shallots 

Method

1. Add the cardamon & bay leaves to the coconut milk, then add & poach the duck legs until tender, cool the legs in the coconut milk.

2. Deep fry the potatoes & set aside.

3. Toast the spices & grind to a powder, add to the Manilife peanut butter.

4. Make the paste by putting all the ingredients through a mincer then add the Manilife peanut butter & spices.

5. Fry the paste in plenty of duck fat, then add the palm sugar to jam icy.

6. Add the ducky coconut milk & the duck legs, then season with the tamarind & fish sauce, enrich with the pineapple.

7. Garnish with the fried shallots.

Description

We've partnered up with the unbelievably talented owner of Michelin-starred restaurant Carter's of Moseley...Brad Carter. Using his insane culinary skills, using Deep Roast Crunchy peanut butter, Brad has whipped up this mouth-wateringly delicious Duck Massaman Curry. Nothing will prepare you for THIS taste explosion.