Balinese Red Duck Curry at The Laneway

The Laneway at the luxury villa resort Peppers Sentosa is the latest dining experience in Seminyak, Bali’s trendiest address. Serving wholesome, locally sourced Asian-inspired food in a chic, relaxed atmosphere, dining at The Laneway is a real epicurean delight. The chef at The Laneway has shared his flavourful Balinese red duck curry recipe for your enjoyment!

Recipe: Balinese red duck curry

Curry paste recipe
300 g large red chilli
100 g garlic
75 g ginger
500 g shallot
125 g galangal
100 g lesser galangal
75 g turmeric
2.5 tbsp shrimp paste
2.5 tbsp coriander seed
75 g candlenut
8 pieces cloves
150 ml coconut oil
1.5 tbsp black pepper
4 pieces nutmeg

Make a paste using a food processor. Sauté until fragrant and let it cool.

Marinade recipe
5 cm galangal
1 piece lemongrass
50 g shallot
10 g garlic
Chicken stock
Coconut cream
Salam (bay) leaves
Black pepper

Duck curry recipe
1 Peking duck leg
1 kaffir lime leaf
45 g curry paste
1 tbsp coconut cream
1 tbsp palm sugar
150 ml chicken stock
30 g long bean
30 g apple eggplant
30 g baby corn
4 cherry tomatoes
2 kaffir lime leaves
Fried lime leaves (garnish)
Fried red chilli (garnish)

Marinate the duck leg. Put in a sous vide bag and add some coconut water liquid, kaffir lime leaves and salam leaves. Then process on a low heat (69°C) for approximately 2.5 hours, or until tender.

Sauté the paste with lime leaves then add the stock. Season with salt, pepper, palm sugar and coconut cream. Let it bubble for a while.

Put the duck leg in, simmer for three minutes and add the vegetables.

Once the vegetables are cooked, serve and garnish with fried lime leaves and fried chilli on top.

Read our review of The Laneway: Down the Memory Laneway.
This article was first published in Exquisite Taste, February-April 2015.
Photo and recipe courtesy of The Laneway.