8 duck legs
Approximately 2L of chicken or duck stock
1/2 butternut pumpkin, peeled and roasted
2 banana chillies, cut in half with seeds removed
320g red onion
190g roasted peanuts
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
250g Penang paste
125g dark palm sugar, shaved
125mL fish sauce
1.5L coconut milk
Oil or duck fat, for frying
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).
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.
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 1/2 hours. When cooked, remove from stock and cool.
Place duck legs, roasted pumpkin and banana chilli into an oven proof dish with Penang sauce and bring to the boil; when boiling, move to the oven and cook for 8 minutes at 200 C.