Green Curry of Duck Recipe for Food Service & Catering | Luv-a-Duck

Green Curry of Duck

Serves:

60

Time:

2 hours

Marinade:

60 legs (15kgs)

Braising:

4 trays of 15 legs each (60 legs)

Green curry of duck

Ingredients

Step 1 Marinade
(for 60 legs)

  • 60 duck Marylands legs
  • 4 litres Healthy boy Soy sauce
  • 1kg Caster sugar
  • ¼ cup finely crushed white peppercorns

Step 2 Braise
(for each of 4 tray of 15 legs)

  • 2 tins coconut milk
  • 1 red banana chilli split
  • 4 lime leaves
  • 1 lemongrass stalk crushed
  • Ginger
  • Thai basil stalks

Step 3 Curry sauce
(for each of 4 tray of 15 legs OR 60 legs)

  • 500g Green Curry paste
  • 1 cup white sugar
  • 2 litres kara coconut cream
  • Coconut milk i needed
  • Fish sauce to taste
  • 2 litres white chicken stock
  • 250ml oyster sauce to taste

Method

Marinade:

  1. Combine marinade ingredients until sugar is dissolved.
  2. Add duck marylands.
  3. Marinate for 24hrs. Marinade should taste sweet.

Braise:

  1. Place milk, lime leaf, lemongrass, chilli, ginger in tray.
  2. Remove legs from marinade.
  3. Place 15 legs skin side up (for browning) in each Rationale tray. Do not cover.
  4. Cook at 140 degrees, 100% heat for 1 ½ hours. The skin should go a dark brown.

Create curry sauce:

  1. Cook curry paste out until no rawness. Add sugar, coconut milk, coconut cream, chicken stock and season with fish sauce and oyster sauce (to taste -salty/sweet).
  2. Serve braised legs and pour over curry sauce.

Serving suggestion:

Broccolini steamed

Thai Basil leaves picked. Add to curry last minute

Steamed Jasmin rice

Crispy fried shallots

Coriander leaves

Kara coconut cream for garnish, drizzle over finished curry

Here’s how

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