Crispy, roasted duck with miso and coconut curry
Lately it has been quite busy but I am not sure where the time goes. I am having the week off and wanted to do some experimental cooking. I “baked” a raw cake, it was delicious but incredibly filling. I used coconut milk but only a tablespoon. I meant to try to make tofu fries but I got side tracked by the coconut milk. It would be a shame to let it go to waste and with the rain hammering away on my windows a curry came to mind.
A while back I made my own Chinese five spice, it is really easy, here is a recipe. If you can, it is well worth making and it tastes great.
I had a couple of duck legs and duck curry is always a treat. I browsed through some curry recipes but in the end I wanted to test myself and create a new curry, just to see if I could do it and how it would taste. I went on my usual hunt though my fridge and spice cabinet and ended up with a bunch of Asian ingredients including the coconut milk.
Crispy five spice roasted duck
preparation time 5 minutes
cooking time 2 hr
oven 150C or 300F
serves 4 as a curry
- 2 duck legs
- melted coconut oil
- Chinese five spice
Brush the duck legs with coconut oil and sprinkle with Chinese five spice. Place in a roasting tray and roast for 2 hours. It might sound like a long time but you will end up with lovely and crispy skin and soft, fall off the bone meat.
When the duck is roasted and has cooled slightly shred it with two forks or your fingers if it isn’t too hot and set aside until you are ready to serve.
Start the curry whilst the duck is roasting as it needs to simmer for the flavours to come through. I wanted some sweetness and ended up adding a few dates instead of sugar or honey s a sweetner.
Miso and coconut curry
preparation time 10 minutes
cooking time 1 hr
oven 150C or 300F
- 1/2 sweetheart cabbage, sliced
- 4 medium sized potatoes, peeled and cut in chunks
- 2 dl or 1 cup of coconut milk, set 2 tbsp of the solid coconut milk aside to add last minute
- 4 dl or 2 cups of chicken stock
- 1 dl fine sliced leek
- 1 onion, chopped fine
- 1 red chilli (or more if you prefer)
- 2 tbsp fine sliced ginger
- 4 cloves of garlic, peeled and roughly chopped
- 4 dates, remove the stones and chop roughly
- 1/2 tsp Chinese five spice
- 1 heaped tbsp white miso
- 1 tbsp Shaoxing rice wine
- 1 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- coconut oil for cooking
- shredded, crispy, roasted duck
- juice of 1/2 lemon
- dry roasted cashew nuts
- 1 sliced red chilli
- 1 tbsp pomegranate seeds
Gently fry the leek and onion until soft in the coconut oil. Add the garlic, ginger and chilli, fry for a few minutes and then add the fish sauce, the shaoxing rice wine, sesame oil, vinegar, miso and soy sauce and let cook for a couple of minutes. Then add the coconut milk and stock. Bring the curry to a boil and let simmer for 45 minutes. Place the curry in a blender and blend until smooth. Return the curry to the pan and add the potatoes with 15 minutes remaining, they should just cook through and add the cabbage with 10 minutes remaining.
Taste the curry throughout, I didn’t feel the need to add any salt but you might want some. Place curry in a bowl and then add the shredded duck, cashew nuts, pomegranate seeds and last some chilli before serving.
It may sound like a lot of ingredients but it was worth it. The miso gave the curry as rich background note and blending the stock with the vegetables made the sauce rich. I went back for a second helping and I will make this again.