Ingredients
8 Duck legs
Approximately 2L of chicken or
duck stock
½ Butternut pumpkin peeled & roasted
2 Banana chillies cut in half with seeds removed
Penang Paste for Penang Duck
320g Red onion
190g Roasted peanuts
90g Lemongrass
55g Coriander root
30g Dried long red chilli (soaked)
30g Garlic cloves
30g Fish sauce
20g White pepper ground
20g Kaffir lime leaves
20g Shrimp paste
15g Salt
Penang Sauce
250g Penang paste (See: recipe)
125g Dark palm sugar, shaved
125ml Fish sauce
1.5L Coconut milk
Oil or duck fat, for frying
Method
Penang Paste for Penang Duck
Chop onion, lemongrass, dried chilli and coriander
root and place into a pestle and mortar with the other ingredients. Mix into a paste (a food processor can be used instead of the pestle and mortar).
Penang Sauce
Fry paste in oil over low heat until fragrant. Add
sugar and caramelise then add fish sauce and coconut
milk. Bring to the boil and simmer for 5 minutes.
Chef’s Tip: Use left over chicken/duck stock for a
delicious Asian style hot pot or broth.
Penang Duck
Place duck legs in a deep oven dish and cover with
chicken stock. Cover the dish with foil and cook into
an oven set at 160°C for 1 ½ hours. When cooked
remove from stock and cool.
Place duck legs, roasted pumpkin and banana chilli
into an oven proof dish with Penang Sauce (See: recipe)
and bring to the boil; when boiling move to the oven
and cook for 8 minutes at 200°C.
Recipe provided by Tamarind