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Duck Curry with Aubergine and Bamboo
Duck Curry with Aubergine and Bamboo is a traditional Vietnamese recipe for a classic curry of marinated and roasted duck legs with vegetables and bamboo shoots in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Vietnamese version of: Duck Curry with Aubergine and Bamboo.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : CurrySpice RecipesGame RecipesVegetable RecipesVietnam Recipes
This is a Vietnamese curry. Serving bamboo is a traditional way the Vietnamese wish luck upon others and therefore a great ingredient at dinner parties, especially as it approaches the lunar New Year. It goes really well with duck, and duck pairs fantastically with ginger. This curry is a great treat on cold wintery evenings with the comfort of melt-away potatoes and succulent aubergines. Yet the bamboo is crunchy, the lemongrass uplifting and the ginger is invigorating – it’s a balance of all. You can up the spice by adding fresh chillies or chilli powder but, for me, this gentle resilient heat is perfect.
Ingredients:
For the marinade:
2 stalks lemongrass, coarsely chopped
40g fresh ginger, peeled and chopped
½ onion, peeled and coarsely chopped
6 garlic cloves
1 tbsp tabasco sauce
2 tbsp fish sauce
2 tbsp honey
½ tsp ground ginger
1 tsp ground coriander
4 duck legs
For the curry:
1 aubergine, sliced into 2cm (4/5 in) chunks
4 tbsp vegetable oil
½ onion, sliced
3 tsp
curry powder
400ml (1 tin) coconut milk
200ml water
250g potatoes, cut into 2cm (4/5 in) cubes
150g carrots, cut into 2cm (4/5 in) slices
1 stalk lemongrass, bashed with the back of a knife
1 chicken stock cube
150g tinned bamboo, washed, soaked for 20 minutes, drained
2 tbsp fish sauce
black pepper, to taste
To garnish:
lime wedges
red chillies (optional)
coriander
Thai basil
Method:
Combine all the marinade ingredients in a bowl and mix well with a stick blender. Add the duck legs, coat in the marinade and set aside to marinate for at least 2 hours (over-night is best) in the refrigerator. Bring back to room temperature before cooking.
Pre-heat your oven to 200C (180C fan/400F/gas mark 6). Coat the aubergines with 2 tbsps of vegetable oil, place in a roasting tin, transfer to your oven, and roast for 20 minutes.
Place a large frying pan or casserole pot over medium-high heat. When hot, add 2 tbsp of vegetable oil, fry the onions until golden brown then add the duck legs with all the remaining marinade and brown them all the sides. Sprinkle over the curry powder, fry for another minute, then add the coconut milk, water, potatoes, carrots, lemongrass stalk, chicken stock cube and the roasted aubergines.
Mix together to combine, bring to a simmer, cover with a lid and cook for 30 minutes. Then add the bamboo, season with the fish sauce and black pepper, and cook for another 10 minutes.
Serve with chopped coriander or Thai basil, or both, a squeeze of lime and steamed rice or a fresh baguette.
