Cardamom and Orange Duck
|Chinese barbecued roasted duck||3 Pound (1.5 Kilogram)|
|Chicken stock||1 1⁄4 Pint (3 Cups/ 750 Milliliter)|
|Fresh red chilies||2 Small|
|Galangal/Sliced ginger/5 slices bottled galangal||1 1⁄4 Inch|
|Lemongrass stalk/1 teaspoon dries lemon grass, soaked in hot water until soft||2 , cut into 3 cm/11/4 inch pieces, bruised|
|Whole coriander plants||6 , washed, stems and roots removed, leaves reserved|
|Cardamom pod||6 , crushed|
|Kaffir lime leaves||4 , torn into pieces|
|Orange||1 Large, peeled, all white pith removed from rind, flesh segmented and reserved|
|Vegetable oil||1 Tablespoon|
|Shrimp paste||2 Teaspoon|
|Thai red curry paste||2 Teaspoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Brown sugar/Palm sugar||1 Tablespoon|
|Spring onions||2 , cut into thin strips|
1. Remove meat from duck and cut into bite-sized pieces - reserve bones, skin and as many of the juices as possible. Place reserved bones, skin and juices, stock, chillies, galangal or ginger, lemon grass, coriander stems and roots, cardamom pods, lime leaves and orange rind in a saucepan and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain liquid and set aside. Discard solids.
2. Heat oil in a wok or large saucepan over a medium heat, add shrimp and curry pastes and garlic and cook, stirring, for 1-2 minutes or until fragrant.
3. Add duck pieces and stir to coat with spice paste. Add reserved liquid and simmer for 3-4 minutes or until liquid reduces slightly. Stir in orange segments, coriander leaves and sugar. Serve scattered with spring onions.