A fusion of curry influences, including Indian, Malay, and Thai, the warm and flavourful Massaman Curry is one of those dishes that keeps drawing you back. The tender and succulent confit duck leg is a perfect pairing, as is the bittersweet charred pineapple.
1Tbsptamarind pasteomit if using a commercial curry paste that includes it
1Tbspbrown sugar
Other ingredients
150gfried tofu cubesthe very spongy variety, see pic
Oil for frying
1pineappleskin removed
Fresh red chilli julienned
Thai basil or coriander
Freshly cooked rice
Instructions
Massaman curry paste (Do ahead of time. Keeps in refrigerator for a month)
Grill or broil the unpeeled garlic and shallots until charred. When cool, remove the charred skins.
Remove the stems from the dried chillies. Also remove the seeds if you don’t want the curry to be too hot.
Julienne the galangal or ginger.
Finely dice the lemongrass. Use the 100mm of the stalk closest to the root.
Toast the chillies in a skillet until starting to brown. Allow to cool a little then use a spice grinder to grind to a powder.
Add the cardamon pods, cloves, coriander seeds, cinnamon stick, cumin seed, and peppercorns to the skillet and toast until fragrant, 2-3 minutes. Allow to cool a little then use a spice grinder to grind to a powder.
Add all the curry paste ingredients to a food processor and process into a paste.
Optionally, add the paste to a mortar and pestle and pound for a few minutes to crush the fibres to release more of the aromatics.
Confit duck legs (2 days early)
Wash the duck legs in vodka, sake, or Shaoxing wine. This helps remove any "gamey" odours.
Score the skin to allow the fat to render out more easily. Even better, use one of these...
Sprinkle with salt and 5-spice.
Arrange on a plate and store uncovered in the refrigerator for 12 to 24 hours.
Wash off any salt from the duck legs and dry them.
Lay the duck legs skin side down in a cold skillet.
Put over a low heat. When the you can see some fat being rendered, increase the heat to medium low. Continue cooking until about 2 Tbsp fat has rendered. The duck skin should now be golden brown.
Remove the duck legs from the skillet and allow to cool. Reserve the duck fat for roasting the pineapple.
Squeeze the cloves of roasted garlic from the head.
When the duck has cooled, smear some roasted garlic on each duck leg and put the duck legs into zip-lock or vacuum seal bags. Remove the air and seal.
Sous vide at 68 degC for 24 hours. Remember to top up the water level as needed.
Plunge the bagged duck into ice water, then store in the refrigerator until ready to do the final assembly.
Massaman curry
Toast the cloves, star anise, cinnamon stick, and cardamon pods in a hot skillet until fragrant. Set aside.
Add the vegetable oil to the skillet over a medium high heat.
Add the Massaman curry paste and sauté for 20 - 30 seconds until fragrant.
Add the coconut cream, the chicken stock, bay leaves, toasted spices, tamarind paste, sugar, and toasted peanuts. Stir to combine.
Over a medium heat bring up to a simmer. Reduce heat to low, cover and simmer for 30 minutes.
Final assembly
Preheat the broiler.
Cut the pineapple into quarters length wise, then cut off the hard core from each piece.
Cut each quarter into bite sized pieces, lay on an over tray, and brush with duck fat.
Put the pineapple pieces under the broiler until starting to char. Remove and set aside.
Put the duck legs under the broiler, skin side down, and broil until the duck meat has browned.
Turn the duck legs over so that they are skin side up. Broil until golden and crisp.
Refry the fried tofu cubes in the oil. Drain on paper towels.
Add tofu cubes, charred pineapple, and a duck leg to a high sided plate (or low sided bowl).
Pour over some of the curry sauce, including some nuts.
Ganish with julienned chilli and coriander and/or Thai basil.