2 ltr chicken stock
8 duck legs, cut in half
500ml coconut milk
500ml Barker’s Professional Malay Curry Hot & Spicy Sauce
2 limes, juiced
¼ cup crispy fried shallots
2 red chillies, deseeded and halved
200g green beans, cut into thirds
400g fresh pineapple, peeled & cubed
4 kaffir lime leaves, roughly chopped
handful basil leaves
handful coriander sprigs
In a deep roasting tray, bring the stock to the boil. Add the duck then cover and braise in a preheated oven at 220°C for an hour or until tender.
Remove the duck onto a tray to cool.
Meanwhile in a wok, scoop the thick part of the coconut milk and start to boil until it looks lightly curdled. Whisk in the Barker’s Professional Malay Curry Hot & Spicy Sauce and simmer for 5 minutes. Add the lime juice.
Add the duck to the sauce, folding it through.
Add the crispy shallots, chillies, beans, pineapple, kaffir lime leaf and herbs.