Michelin-starred chef Brad Carter  Duck Massaman Curry  

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

• 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 

• 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.