With the colder days approaching, there’s nothing like a warming curry for supper. Duck is not often the first ingredient that comes to mind when thinking of curries, but Gressingham Duck’s strong gamey flavours make the perfect complement to Thai spices and Matt Tomkinson’s Massaman duck curry is an easy, yet tasty starting point.
For starters you will need a Thai curry paste. Compared to other Thai curries, the unique characteristic of massaman curry paste is that all ingredients are roasted prior to pounding/grinding. However, the great thing about the ingredients is that they are easy to find in most supermarkets or Indian markets. Also once you’ve made a paste yourself you’ll find it hard to return to store bought ones as the aroma in your kitchen from toasting the spices and peanuts is simply amazing. There’s also something therapeutic about pounding together the toasted peanuts, garlic, chilli, cardamom, cloves and dried coriander. You’ll notice a difference to a standard Indian curry paste when you add the classic Thai ingredients of lemon grass and fish sauce. Any leftover paste can be frozen & used for another day.
Preparing your duck is easy, you just need to skin the Gressingham duck breasts and cut into cubes. If you’ve never skinned duck breasts before follow the instructions in our video below.
The rest of the recipe is very simple now that you’ve done all the pounding!
Simply brown the cubes of duck in small amount of vegetable oil. Then in a separate pan, fry half a sliced onion until golden. Add 2 cardamom pods and 1 and half star anise and then stir in your homemade curry paste, and allow to sizzle for a few moments.
Pour in 300ml of coconut milk and bring to a gentle simmer. Cook to infuse all the spices for 20 minutes and then add a King Edward’s potato cut into cubes, some palm sugar and tamarind paste. Allow to cook for a further 20 minutes.
Return the duck back to the pan with your curry sauce. Cook everything until the potatoes are soft - this will indicate the curry is finished. Time for a little more toasting, as you can finish off with toasted cashew nuts and chopped coriander.
Arrange the curry onto plates and you can serve with basmati or jasmine rice if you wish.
For more quick and simple duck recipes visit our Gressingham Duck page. You’ll find more videos and other tips on preparing delicious duck breasts.