1teaspoonwhite peppercorns (พริกไทย) (S1)roasted and ground
1teaspooncoriander seeds (malet phak chee) (เมล็ดผักชี) (S2)roasted and ground
1teaspooncumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)roasted and ground
1/2nutmeg seed (ลูกจันทน์เทศ) (S5)roasted and ground
Seasoning:
1partfish sauce (น้ำปลา)
1/2partpalm sugar (น้ำตาลมะพร้าว)
Garnish:
salted thick coconut cream (หัวกะทิเข้มข้น)
kaffir lime leaves (ใบมะกรูด)sliced into hair-thin juliennes
fresh peppercorns (พริกไทยอ่อน)
Instructions
Prepare the duck meat:
Start by deboning the duck legs.
Heat a large skillet over medium-high heat; add pork lard and garlic. Once hot, add the duck legs, skin side down, and fry until the skin is golden brown.
Remove the duck legs from the skillet and discard the fat.
Place the duck legs back into the skillet.
Add the coconut milk, pitted prunes, and sliced apples to the skillet. Reserve some apples to add to the curry later.
Bring the mixture to a simmer.
Cover the skillet with a lid and simmer over low heat until the duck legs are cooked through and tender.
Once the duck legs are cooked, remove them from the skillet and set aside.
Discard the fat that is floating on top of the braising liquids; reserve the braising liquid to dilute the curry.
Prepare the curry paste:
An overview of the curry paste ingredients.
Roast and grind the spices, starting with the white peppercorns, coriander seeds, cumin seeds and nutmeg. The spices are ground separately and kept separate until they are used in the dish.
De-seed and roast the dry chilies to no more than 10% char; rehydrate the chilies in hot water.
Pound the paste until it is smooth with a rounded aroma. Gradually add the other ingredients, from the driest to the wet. After pounding the chilies, add the lemongrass and galangal.
Add the kaffir lime zest and coriander root
Add the shallots and garlic.
Add the dried spices, and pound to a smooth paste. Start with the white peppercorns.
Add the roasted and ground coriander seeds.
Add the roasted and ground cumin seeds.
Add the roasted and ground nutmeg seed.
Add the fermented shrimp paste (kapi) and keep pounding until a rounded aroma is achieved.
Remove the curry paste and set it aside. Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Cook the curry:
In a brass wok, heat the coconut cream until it thickens and oil appears. Scoop out a small portion to drizzle on top of the finished curry.
Add the curry paste and fry it until it loses its rawness.
As you fry, continue to add the dry spices multiple times. Use your sense of smell to determine the amount.
Stop the frying with plain water and the liquids collected from cleaning the pestle and mortar. This is important, in order to separate the oil particles created during the paste frying process from the rest of the broth. At this stage, mix gently to avoid re-emulsification of the oil.
Add the duck meat and the some of the duck-braising liquids.
Add the remaining sliced apple.
Diluting the curry:
Dilute the curry with coconut milk, duck-braising liquids or chicken stock to your liking.
Seasoning:
Season to a salty leading with a sweet floor flavor profile – and do taste before seasoning! Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar at the ratio indicated, adjusting based on the sweetness already introduced via the fruits in the braising liquids.
Adding the herbs:
Add the fresh peppercorns.
Turn off the heat before adding the kaffir lime leaves and Thai basil. Spread the Thai basil evenly on top of the curry and gently push it into the broth, allowing it to wilt down. Do not stir vigorously!
Plate and serve:
Put the curry into a serving bowl; drizzle thick coconut cream over it, garnish with hair-thin kaffir lime leaves juliennes and fresh peppercorns and serve!