Yotam Ottolenghi recipes: duck and mango curry, plus lemon and curry leaf rice

This Malay combo of duck, mango and lime is so good, I'd happily eat it every day

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Yotam Ottolenghi The Guardian, Friday 22 June 2012 22.58 BST Jump to comments (3)

Yotam Ottolenghi's duck and mango: It tastes even better than it looks, and that's saying something. Photograph: Colin Campbell for the Guardian

Duck and mango curry

Mango, lime and duck is a fantastic combination, but it's the heady sauce that gives this Malay curry an edge I could eat it every day. Serve with plain rice, or with the rice dish that follows, though if you do that, omit the lemon juice. Serves six. 4 medium duck breasts, scored lightly on both sides 120ml sunflower oil Salt 50g palm sugar (or caster sugar) 180ml coconut milk 280g french beans, blanched 2 ripe medium mangos, peeled and cut into 2cm dice 1 tbsp lime juice For the spice paste tsp dried chilli flakes 2 tbsp sambal oelek 3 medium-heat red chillies 30g fresh ginger, peeled and sliced 2-3 lemongrass stalks, sliced 1 tsp ground turmeric 12 small shallots, sliced thin 10 garlic cloves, sliced thin 1 tsp Thai or Malay shrimp paste Put all the ingredients for the spice paste in a food processor and work to a smooth paste; you will probably need to add some sunflower oil to help, about one to two tablespoons. Put 150g of the paste in a medium bowl, add a quarter-teaspoon of salt and the duck breasts, and rub in. Cover and refrigerate for two or more hours. Set the remaining paste aside. Put a large, heavy saut pan on medium heat. Scrape any excess paste from the skin of the duck and add it to the reserved paste. Lay the duck skin side down in the hot pan, and sear for two to three minutes on each side, until well browned (don't worry about the odd black bit); you may need to strain off any fat that gathers in the pan. Once seared, remove the breasts from the pan and put in a bowl. Wipe clean the pan with kitchen towel, add the remaining oil and heat up. Cook the remaining paste on medium heat for 10-15 minutes, stirring continuously, until it turns a deep red; if it starts to catch, add a splash or two of water. Return the duck to the pan skin side down, add 250ml water and half a teaspoon of salt, and simmer for six minutes, turning once. Remove the duck, add the sugar, coconut, beans and mango, and simmer for three minutes. Meanwhile, cut the duck into 0.5cm slices and return to the curry, along with the lime juice. Cook for two to three minutes more, taste, add salt if needed, and serve.

Lemon and curry leaf rice

Try to get hold of fresh curry leaves on the stem for this dish they freeze well, so don't worry if you end up with a big bunch. Serve with an Asian savoury pickle, to make a vegetarian meal, the duck and mango curry, or even with a simple roast chicken. Serves four. 5 short cinnamon sticks (10g) 10 whole cloves 1 lemon, zest shaved, pith removed 2 stems fresh curry leaves about 25 leaves (or 35 dried curry leaves) Salt and white pepper 400g basmati rice, rinsed, soaked in water for 15 minutes and drained 60g unsalted butter 1 tbsp lemon juice Heat the oven to 180C/350F/gas mark 4. In a saucepan put the cinnamon, cloves, lemon zest, curry leaves, a teaspoon and a half of salt, half a teaspoon of pepper and 650ml of cold water, and place on a high heat. As soon as it comes to a boil, remove from the heat. Put the rice in a roughly 24cm x 30cm ovenproof dish or roasting tray, pour over the hot spice water and stir. Lay a piece of greaseproof paper over the surface and cover the dish with foil. Bake for 25 minutes, then remove and leave, still covered, to sit for eight to 10 minutes. Just before serving, melt the butter in small saucepan. Once it has melted and is very hot, carefully add the lemon juice and swirl to mix. Pour this over the hot rice and fluff it up with a fork. Taste for seasoning, transfer to a serving bowl and serve at once (if you prefer, remove the curry branches and cinnamon sticks). Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London