#SaturdaySessions: Duck Korma

#SaturdaySessions: Duck Korma

Piping hot and heartwarming

Text: Angelyn Kwek

For a fresh twist on an Asian kitchen favourite, give this duck dish a whirl and surprise your tastebuds with its flavourful nuances

If you've got a hankering for the local tastes you grew up with, celebrity chef Will Meyrick is all over it when he whipped up an exclusive feast during his stint at the Datai Langkawi. A bespoke gastronomic event that saw Asian street food transformed into heartening fine dining fare at the luxury rainforest resort, the duck korma is a bowl of goodness that is at once familiar yet new.

Accompanied with potatoes, tomatoes and almonds and finished with mint, coriander, coconut milk and yoghurt, the dish is layered with hints of Meyrick's personal innovative culinary take. Though needing a tad of prep work, once you spoon a savoury mouthful, this comfort food is one you'll rave home about.

Here's what you need
Serves 1

1 duck leg
10g ghee
10g cooking oil
130g onion
1g star anise
1g clove
1g green cardamom
1g cinnamon stick
1g curry leaf
12g big green chilli, seeds intact and chopped 50 ml water
25g korma spice
32g ginger garlic paste
350ml fresh coconut milk
60g cashew nut paste
60g plain yoghurt
20g fresh coconut cream
10g mint chutney
1g toasted almond

For the garnish
1 sprig mint leaf
1g friend onion
1g chopped onion
1g chopped mint

For the korma spice
25g coriander seeds
5g white pepper
15g cumin seeds
5 grams fennel
1g white cardamom
1g star anise
3g nutmeg

Grind all spice ingredients together into a fine powder.

For the ginger garlic paste
55g ginger
35g garlic
40 ml water

Blend into a fine paste.

For the cashew nut paste
100g raw cashew nut
100 ml water

Boil the cashew nuts until soft and then blend it with water into a fine paste.

For the mint chutney
20g mint, leaf only
30g coriander sprigs
0.5g green small chilli

Blend all chutney ingredients finely.

How to make it

1. Mix korma spice with some water to use for marinating the duck. Marinate for a minimum of 3 hours.

2. In a pan, dry roast cloves, star anise, cinnamon stick and green cardamom until popping up.

3. Add in ghee and sliced onion, fry until golden brown.

4. Add green chilli, ginger garlic paste, cashew nut paste, curry leaf and marinated duck,

stir well.

5. Add coconut milk and salt to taste.

6. Bring to the boil for one hour.

7. Turn down the heat and simmer for one and a half hours until the meat is soft and falling off the bone.

Love this recipe? Follow Will Meyrick and check out the Datai Langkawi's dining specialties. For more #SaturdaySessions recipes, click here.