Mussaman Duck Curry Cooked In A Thermal Cooker
Mr D cooks in his Thermos Shuttle Chef one of the most delicious dishes, a mussaman duck curry. Mr D has adapted this dish for a thermal cooker from a recipe published in Fresh Magazine who have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests.
Step 1:
Put a frying pan on a high heat and when hot add the two duck breasts skin side down. Cook for 5-6 minutes until the skin is golden brown.
Step 2:
Turn the breasts over and cook for a further minute.
Step 3:
Remove from the pan slice the duck breasts and put to one side for later.
Step 4:
Heat 2 tbsp of oil in the shuttle chef inner pot over a medium heat.
Step 5:
Add the star anise, cinnamon, bay leaves and cardamom and cook for 30 secs.
Step 6:
Add the chopped onion and cook for 4-6 minutes until golden.
Step 7:
Add the chopped onion and cook for 4-6 minutes until golden.
Step 8:
Add the sliced duck and make sure that it well coated with the mixture. Cook for 2 minutes.
Step 9:
Add the cocunut milk, tamarind and fish sauce.
Step 10:
Add the chopped potatoes and make sure that they are nicely covered with the sauce. Bring to the boil.
Step 11:
Add 3/4 of the peanuts (saving the rest for garnish).
Step 12:
Turn the heat down to a simmer and cook for 5 minutes.
Step 13:
Put the lid on the inner pot and place it into the insulated outer pot.
Step 14:
Put the lid down and leave it to cook for 2 hours.
Step 15:
Serve with Jasmine rice and garnish with the remaining peanuts and the coriander.
