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Slow Cooker Duck and Potato Massaman Curry
Slow Cooker Duck and Potato Massaman Curry is a modern British recipe for a classic Thai-style aromatic massaman curry made with duck and potatoes that's adapted to be cooked in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic British version of: Slow Cooker Duck and Potato Massaman Curry.
prep time
20 minutes
cook time
390 minutes
Total Time:
410 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBritish Recipes
Massaman curry is one of the most complex and aromatic of Thai curries. Typically made with beef it’s also prepared with duck (as here). This version, however, is adapted to be cooked in a slow cooker.
Ingredients:
For the Massaman Spice Paste:
2 tsp coriander seeds
1 tsp cumin seeds
3 black peppercorns
1 star anise
3 garlic cloves
1 red chilli, diced
2.5cm (1in) piece of galangal or root ginger, finely grated
2 tsp fish sauce
4 tsp palm sugar
1 lemongrass stalk, bruised, outer layers discarded and core finely chopped
25g (1oz) peanuts, toasted
2g (1 tsp) sea salt
¼ tsp ground cloves
¼ tsp ground nutmeg
Pinch of ground cinnamon
small handful of coriander
For the curry:
4 duck legs
12 Charlotte potatoes, peeled
4 kaffir lime leaves
1 cinnamon stick
2 cardamom pods, crushed
400ml (14 oz) tin coconut milk
jasmine rice, to accompany
Method:
To make the Massaman paste, dry fry the coriander seeds, cumin seeds and peppercorns in a dry non-stick pan until fragrant. Remove, and crush using a pestle and mortar.
Add the shallot, star anise, garlic, chilli, ginger or galangal, and work into a paste. Add 1 tsp of the fish sauce, 2 tsp of the palm sugar and the remaining paste ingredients and continue until you have a thick paste. Set aside.
In a large frying pan, fry the duck on low to melt down all the fat under the skin (around 10 minutes). Drain off any fat, turn up the heat and brown the duck all over. Place the duck, potatoes, kaffir lime leaves, cinnamon and cardamom in a slow cooker.
Add a little oil to a hot frying pan and add the paste, move around quickly to stop it burning. When the flavours are fragrant, add the coconut milk. Mix well, making sure not to boil. Pour the liquid over the duck with the remaining fish sauce and palm sugar and cook on low for 6-7 hours, until the duck is falling off the bone.
Serve the duck, sauce and potatoes with jasmine rice.
