Peter Gilmore's crispy duck red curry

Size: 1.2L Curry + 8pc confit duck legs + 600g rice.

This is one of those heart-warming meals that I get great pleasure from serving up and sharing with friends. When cooking with duck - at Quay, Bennelong or for you - I exclusively use free-range ducks from Tathra Place in Wombeyan Caves, NSW. This happy flock roam freely, enjoy water baths and drink pure aquifer water. This wild existence without confinement results in a tender meat, with a thick fat content and an unbeatable flavour. It's a delight to eat and unlike anything you've tasted before. I slow cook the duck legs for maximum deliciousness. I've been sourcing a unique fermented chilli paste from Korea for my restaurants for years now, and it's one of the most important parts of my secret red curry recipe. This dish is served with steamed rice.

Serves: Two / Four