1. To make the sauce, fry the shallots, ginger, garlic, chillies, cinnamon and salt in the oil until fragrant. 2. Add the coconut cream from the top of the coconut milk and boil until the coconut looks like it has curdled. 3. Add the cardamom and rempah paste and fry until fragrant, about 5 minutes. 4. Add the palm sugar and remaining coconut milk. Bring to the boil and simmer for 30 minutes. 5. To braise the duck, preheat the oven to 220°C. 6. Place the marylands in a baking tray and pour over the stock. Cover with foil and braise in the oven for 1 hour or until the meat starts to come away from the bone. 7. While the marylands are cooking, place the golden shallots on a tray and roast until golden brown, about 30 minutes. Remove the marylands from the stock and place into a pan with the hot curry sauce. 8. Add roasted golden shallots, red and banana chillies and kaffir lime leaves. Heat until the chillies are cooked, about 10 minutes. 9. Add the basil leaves and cook until just wilted. 10. To serve, place 2 duck marylands on each individual serving plate, spoon sauce over and garnish with coriander sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
