Slow Cooker Duck Massaman Curry Recipe

This lovely slow cooker recipe makes a beautiful duck dish that's perfect if you're entertaining and want something really special to serve up.

HOW TO MAKE SLOW COOKER DUCK MASSAMAN CURRY

In the slow cooker:

1. For the curry paste, pound the ingredients to a coarse paste using a pestle and mortar. Season the duck legs with salt and then place, skin-side down, in a large, non-stick frying pan over medium heat. Cook for 8 minutes, then turn over and cook for 2 more minutes. Transfer to the slow cooker.
2. Pour off all except 2 tablespoons of the fat from the frying pan. Add the curry paste and shallots to the pan and cook, stirring, for 3-5 minutes until fragrant. Add the coconut cream and cook for 6-8 minutes until the oil separates and rises to the surface. Stir in the remaining ingredients, then transfer to the slow cooker and cook on high for 4 hours until the potatoes and duck are tender.
3. Skim any fat from the surface of the curry, then serve with peanuts, coriander and steamed rice.

On the hob:

1. For the curry paste, pound the ingredients to a coarse paste using a mortar and pestle. Season the duck legs with salt and then place, skin-side down, in a large, heavy-based saucepan over medium heat. Cook for 8 minutes, then turn over and cook for another 2 minutes. Remove and set aside.
2. Pour off all except 2 tablespoons of the fat from the pan. Add the curry paste and shallots and cook, stirring, for 3-5 minutes until fragrant. Add the coconut cream, cassia, lime leaves and 250ml of water, then cook for 6-8 minutes until the oil separates and rises to the surface. Return the duck to the pan, cover with a lid and cook for 1 hour, turning halfway through. Stir in the remaining ingredients, cover and cook for a further 45 minutes until the potatoes and duck are tender.
3. Skim any fat from the surface of the curry, then serve with peanuts, coriander and steamed rice.

Whole Food Slow Cooked by Olivia Andrews (Murdoch Books, £14.99). Photography by Steve Brown

Ingredients

• 4 duck legs
• 4 shallots, halved
• 2 x 270ml tins coconut cream
• 2 cassia or cinnamon sticks
• 4 kaffir lime leaves
• 2tbsp finely shredded ginger
• 3 medium potatoes, cut into wedges
• 2 tablespoons tamarind purée
• 3tbsp fish sauce
• 50g grated palm sugar or raw sugar
• chopped roasted peanuts, chopped coriander and steamed rice, to serve

For the curry paste:

• 10 dried long red chillies, soaked in hot water until soft, seeds removed
• 45g dessicated coconut
• 4tbsp unsalted roasted peanuts
• 6 cardamom pods, cracked, seeds removed, husks discarded
• 2 dried bay leaves, coarsely chopped
• ¼tsp ground cloves