Duck Jungle Curry Recipe · Gressingham

Ingredients

• 1 lemongrass stalk
• 2cm root ginger, peeled and roughly chopped
• 2 small onions, peeled and roughly chopped
• 6 cloves of garlic, peeled
• 2 red chillies, roughly chopped
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• 1 tsp white pepper
• ½ tsp ground turmeric
• 1 Gressingham half aromatic duck
• 2 tbsp vegetable oil
• 5 kaffir lime leaves
• 200g butternut squash
• 1 aubergine
• 200ml chicken stock
• 1 tin of coconut milk (400ml)
• 2 tbsp fish sauce
• 2 tsp palm sugar
• 10 mangetout, washed
• A few sprigs of fresh basil