INGREDIENTS
4 duck legs
4 tins of coconut milk (Ayam brand 440 ml)
2 bunches asparagus
10 dried chillies
1 teaspoon salt
1 teaspoon fresh turmeric
6 shallots
4 cloves garlic
1 tablespoon galangal
3 sticks lemon grass
6 coriander roots
15 white peppercorns
2 teaspoon cumin seeds
1 teaspoon fennel seeds
Pinch mace
6 Kaffir lime leaves
Bean shoots
Asian herbs
Chilli
Fried shallots
METHOD
- First step for the curry is to precook the duck legs. Place in a roasting pan skin side up.
- Pour over 2 tins of the coconut milk and bake at 160 degrees for 1.5 to 2 hours. Once done, gently take duck out and refrigerate.
- Carefully skin the fat off the top of the coconut milk. Keep both for later use.
- Deseed and soak the chillies.
- Toast all spices in a pan until fragrant. Peel and chop the shallots, garlic, lemon grass, coriander roots.
- Combine all paste ingredients and blend to a fine paste. Add a splash of the chilli soaking water if not blending well.
- Heat the duck fat on high in a wok. Add the paste and fry for 10-12 minutes, stirring consistently.
- Once paste is cooked add the coconut milk from the duck and fresh milk and bring to the boil.
- Place duck and asparagus into the curry. Reduce heat and cook for 10 minutes.
- Serve in a large bowl. Sprinkle herbs, bean shoots, finely sliced chilli, fried shallots, sliced fresh shallots over the top and serve with jasmine rice.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
