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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Duck rendang


"Would you ask Blue Chillies for the duck rendang recipe? I'd like to try to replicate its perfection at home."
Vince Gaglioti, Fitzroy, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

4 duck breasts, about 250gm each 250 gm caster sugar To serve: steamed jasmine rice   Master stock 1 tbsp vegetable oil 15 garlic cloves, peeled 750 ml light soy sauce 200 gm rock sugar 125 ml Shaoxing wine 100 gm dried liquorice root (see note) 10 cloves 100 gm galangal 5 star anise 5 cardamom pods 5 spring onions 25 gm (3cm piece) ginger, peeled and sliced 2 cinnamon quills 1 tbsp Sichuan pepper Thinly peeled rind of ½ orange   Rendang paste 8 birdseye chillies 5 garlic cloves, peeled 2 lemongrass stalks (white part only), coarsely chopped 25 gm (3cm piece) ginger, peeled and coarsely chopped 1 onion, coarsely chopped 125 ml (½ cup) vegetable oil 5 fresh curry leaves 2 tbsp paprika ½ tbsp Malaysian curry powder (see note) 250 ml (1 cup) chicken stock 1 cup shredded coconut, toasted Juice of 1 lemon

Method

  • 01
  • For the master stock, heat vegetable oil in a large stockpot over medium-high heat, add garlic and cook until golden (2-4 minutes). Add all ingredients and 1.5 litres of water, bring to the boil, reduce heat to medium-low and simmer 1 hour. Remove from heat and set aside.
  • 02
  • Meanwhile, heat a frying pan over high heat, add duck breasts skin-side down and fry until skin is crisp and golden brown, then turn and sear on other side until golden brown (5-7 minutes). Rest on paper towels for 15-20 minutes. Add duck to master stock, bring to the simmer and cook until meat is tender and cooked through (1-1½ hours). Remove duck from stock and slice across the grain into 4cm pieces. Set aside.
  • 03
  • Stir sugar with 200ml water in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until a dark caramel forms (8-10 minutes), then remove from heat.
  • 04
  • For rendang paste, blend chillies, garlic, lemongrass, ginger and onion in a food processor to a paste, adding a little water if mixture is too thick. Heat oil in a frying pan over low heat and fry curry paste, stirring continuously, until fragrant (2-3 minutes). Add curry leaves, paprika and curry powder, stir to combine, add chicken stock, coconut and ½ cup of dark caramel or to taste (you may not need it all). Stir to combine, reduce heat and simmer until curry has thickened (45 minutes to 1 hour). Add duck, season to taste with salt, stir in lemon juice and serve over rice.

Note Dried liquorice root and Malaysian curry powder are available from Asian food stores and online at herbies.com.au.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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