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Ingredients

8 Duck legs
Approximately 2L of chicken or
duck stock
½ Butternut pumpkin peeled & roasted
2 Banana chillies cut in half with seeds removed

Penang Paste for Penang Duck

320g Red onion
190g Roasted peanuts
90g Lemongrass
55g Coriander root
30g Dried long red chilli (soaked)
30g Garlic cloves
30g Fish sauce
20g White pepper ground
20g Kaffir lime leaves
20g Shrimp paste
15g Salt

Penang Sauce

250g Penang paste (See: recipe)
125g Dark palm sugar, shaved
125ml Fish sauce
1.5L Coconut milk
Oil or duck fat, for frying

Description

Serves 4

Australian Good Food Guide