Red duck curry | Gourmet Traveller

Ingredients

• 1 duck (about 2kg)
• 2 spring onions
• 1 cinnamon quill
• 1 tsp Sichuan peppercorns, crushed
• 400 ml each coconut milk and coconut cream
• 50 ml vegetable oil
• 60 gm palm sugar, crushed
• 50 ml fish sauce
• 1 kaffir lime leaf
• ½ daikon, sliced into rounds, halved
• 1 Spanish onion, thinly sliced
• For dusting: plain flour
• 150 gm peas
• 4 king brown mushrooms, thinly sliced
• To serve: coriander, steamed jasmine rice and lime wedges (optional)
• Red curry paste
• 2 star anise
• 1½ cinnamon quills
• 1 tsp white peppercorns
• 1½ tsp each cumin seeds and coriander seeds
• 40 gm galangal, finely chopped (8cm piece)
• 3 lemongrass stalks, white part only, finely chopped
• 12 garlic cloves
• 1 small Spanish onion, finely chopped
• 5 coriander roots, scraped, soaked to remove dirt (5-10 minutes)
• 10 gm large dried chillies, soaked in warm water until soft (20 minutes)
• Finely grated rind of 1 kaffir lime
• 60 gm shrimp paste
• 1½ tbsp sweet paprika