Duck in Curry Sauce

Ingredients

• 1 duck (pre‑prepared, about 2.5 kg)
• 2 tbsp five‑spice mix (from an Asian grocery store)
• 65 g Sichuan peppercorns
• 25 g black peppercorns
• 3 tbsp cumin
• 200 g coarse salt
• 50 g fresh ginger
• 1 bunch scallions
• 300 g wild rice
• Salt
• 2 red chilies
• potato starch
• 1.25 l peanut oil
• 200 g lychees
• 1 tsp paprika powder
• 2 tbsp oil
• 2 tsp Red curry paste
• 150 ml duck stock
• 75 ml coconut milk
• 0.5 bunch Basil

Instructions

1. 1.

   Wash and pat the duck dry. Mix all spices in a bowl and rub the mixture onto the inside and outside of the duck. Wrap tightly in cling film and refrigerate for 24 hours. Brush off excess spice. Peel and cut ginger into pieces. Clean scallions, trim ends and slice into rings. Stuff the duck with ginger and scallions and place on a heat‑proof dish.

2. 2.

   Fill a wok 5 cm high with water and add a suitable steamer insert. Bring to a boil, then place the duck (with its dish) onto the insert. Cover and steam over low heat for 2 hours, skimming off fat as needed and adding water. Remove the duck, discard liquid, remove ginger and scallions, and let the duck cool completely. Cook rice in 600 ml salted water. Peel chilies and remove seeds.

3. 3.

   Before serving, cut the duck into quarters and coat with potato starch. Heat peanut oil in a wok or deep fryer. When hot, fry duck pieces until golden brown and crisp, drain on paper towels, then dust with paprika powder. In a separate pan heat remaining oil and warm lychees. Add curry paste, stock and coconut milk, stir, then add duck pieces and serve over rice, garnished with basil.