DUCK RENDANG

Curries are one of my favourite things in the world so I had to include a new one in this book. I use red curry paste because it's easy to find in supermarkets and tastes amazing with duck.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the coconut oil in a large frying pan or wok over a high heat. Add the star anise and fry for 30 seconds on its own.

Step 2

Next chuck in the duck, garlic and lemongrass and stir-fry for 1 minute, which should be enough time for the duck to brown. Dollop in the curry paste and toss to coat all the ingredients.

Step 3

Reduce the heat to medium and slowly pour in the coconut milk, stirring to work the paste into the milk until it becomes a sauce. Crank up the heat one last time and simmer the curry for 2 minutes, or until you are happy the duck is cooked through (although it is perfectly safe to eat duck rare).

Step 4

Remove the pan from the heat, stir in the desiccated coconut and coriander and serve up with lime wedges to squeeze over.