Matt Sinclair’s plates up his fiery Thai Duck Red Curry with handmade Roti.
Preheat the oven to 200°C fan forced. Place a roasting dish into the oven to warm.
For the Red Curry Paste, place dried red chillies in a bowl of hot water to soak for 20 minutes.
Meanwhile, for the Duck, remove the neck. Remove the legs from the body by cutting the flesh then popping the thighbone out of the joint. Slice down each side of the breastbone following the shape of the carcass to remove each breast. Set the neck, legs and breasts aside.
For the Duck Stock, use a cleaver to break the duck carcass down into smaller, more manageable pieces, approximately 5cm. Add duck bones to the preheated tray and roast for 10 minutes or until deep golden brown. Stir occasionally to brown all sides.
Transfer duck carcass, neck, legs and water to a pressure cooker and cook for 25 minutes.
For the Roti, combine bread flour, salt, caster sugar, ghee and water in the bowl of a stand mixer fitted with the dough hook attachment. Start mixing on low until combined then increase to medium speed and knead for 8-10 minutes or until dough is smooth and elastic.
Meanwhile, for the Duck, generously season the skin of the duck breast. Place duck, skin side down into a cold non-stick frypan. Place frypan over medium heat and cook duck for 10 minutes or until skin is golden and most of the fat has rendered down.
Meanwhile, for the Red Curry Paste, drain the chillies. In a food processor, combine soaked chillies, galangal, garlic, shallot, lemongrass, coriander root, shrimp paste, kaffir lime leaves, peppercorns, coriander and cumin. Process to a smooth paste. Use a little oil if needed.
Remove the frypan from the heat. Remove the duck breast from the frypan and place on a plate, skin side up to rest. Set the frypan of duck fat aside.
For the Roti, divide the dough into 100g portions. Roll generously in canola oil.
On a greased bench and one at a time, flatten dough into disks. Use your fingertips to gently stretch the edges outwards as far and as thinly as you can until dough is transparent. Be careful not to make holes in the dough. Carefully fold four sides towards the centre, like an envelope, to form a square shape.
Place a large frypan over medium heat and warm a little canola oil. Add roti, one at a time and cook evenly on each side until golden & flaky. Transfer roti to a plate. Season with sea salt, cover with foil and keep warm until ready to serve.
For the Duck Stock, strain the stock through a fine sieve into a medium saucepan.
For the Curry, place the frypan of duck fat over low heat. Add half the curry paste, approximately 2 tablespoons and stir for 10 minutes or until the paste is a rich red colour and you can smell the sweetness of spice. Add a little canola oil if needed to avoid paste from catching.
Add palm sugar to the frypan and cook for a further 2-3 minutes to caramelise to a jammy consistency. Deglaze the frypan with tamarind water and fish sauce and stir to combine all.
Add the stock and coconut cream. Increase the frypan to medium heat and simmer for 3 minutes or until rich and creamy. Adjust the seasoning if required. The curry needs to be hot, salty, slightly sweet and sour.
Add the apple eggplants and chilli and cook for 1 minute.
Meanwhile, cut each duck breast into 5 thick slices. Add sliced duck to the curry and cook for 1 minute.
Remove frypan from the heat. Divide the curry between serving bowls, spoon a little extra coconut cream over and top with lemongrass, kaffir lime leaves and thai basil.
Note – To make tamarind water use the following ratio. 15g tamarind puree : 45g water. Combine and mix until combined.
Tip – Freeze remaining curry paste and duck stock for a later use.