Ingredients
- 100 ml vegetable oil
- 20 g golden shallots, finely chopped
- 50 g garlic, minced
- 6 garlic cloves
- 10 dried red chilies
- 3 cinnamon sticks
- 6 1/2 teaspoons salt
- 1 liter coconut milk
- 6 cardamom pods
- 1/3 cup curry paste (rempah paste)
- 3 teaspoons palm sugar
- 8 duck quarters (maryland)
- 2 liters chicken stock
- 12 golden shallots
- 4 red chilies, deseeded and halved
- 2 banana peppers, deseeded and cut into pieces
- 4 kaffir lime leaves
- 20 basil leaves
- fresh coriander sprig (to garnish)
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