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Ingredients
US|METRIC
4 SERVINGS
- 4 duck breasts (about 250gm each)
- 250 grams caster sugar
- jasmine rice (To serve: steamed)
- 1 Tbsp. vegetable oil
- 15 garlic cloves (peeled)
- 750 mL light soy sauce
- 200 grams rock sugar
- 125 mL Shaoshing rice cooking wine
- 100 grams liquorice (dried, root, see note)
- 10 cloves
- 100 grams galangal
- 5 star anise
- 5 cardamom pods
- 5 spring onions
- 25 grams ginger (3cm piece, peeled and sliced)
- 2 canela (quills)
- 1 Tbsp. pepper (sichuan)
- 1/2 orange (Thinly peeled rind o)
- 8 chillies (birdseye)
- 5 garlic cloves (peeled)
- 2 lemongrass stalks (white part only, coarsely chopped)
- 25 grams ginger (3cm piece, peeled and coarsely chopped)
- 1 onion (coarsely chopped)
- 125 mL vegetable oil ((½ cup))
- 5 fresh curry leaves
- 2 Tbsp. paprika
- 1/2 Tbsp. curry powder (Malaysian, see note)
- 250 mL chicken stock ((1 cup))
- 1 cup shredded coconut (toasted)
- 1 lemon (Juice of)
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