a chance to love those christmas leftovers! balinese-style curry (with roast duck)

Balinese-style curry with roast duck
It makes sense to me that when London skies are leaden, when we are morosely peering through a damp grey mist and remembering fondly, through our rose-tinted glasses, last year's White Christmas, that what I really want to eat is food laden with south east Asian spices. Perfect warm-you-up and kick-you-into-action spicy sense.

Most people I know find the thought of leftovers, especially Christmas leftovers, profoundly depressing. I don't know whether there is something wrong with me, or just because I am constantly worrying about where my next meal is coming from, but I love the challenge. And to be honest, finding a good use for roasted meat isn't really much of predicament.

This Christmas we had a roast duck (not my choice, but hey ho), which personally I think can only be improved by cooking with spices and chillies. Add whichever vegetables you like - I threw in a few mushrooms, tomatoes and some red pepper, as that is what I had. Now I wish I'd added some frozen peas too, they are always lovely in a curry.

Serves 3
Skill level: Easy

sambal paste
2 x red chillies
4 x garlic cloves
4 x shallots, or 1 x red onion
2cm fresh ginger, peeled
2cm fresh galangal (optional)
vegetable oil
100g brown mushrooms, quartered
1 x red pepper, diced
2 x tomatoes, de-seeded and diced
1½ tsp ground coriander
½ tsp ground black pepper
½ tsp ground cumin
½ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground fennel
¼ tsp ground nutmeg
1 x tin of coconut milk (400ml)
leftover roast duck (or turkey or chicken - any leftover roast meat will do!)

  1. First make the sambal paste by blending up the chillies, garlic, shallots, ginger and galangal (if using).
  2. Heat about 2 tablespoons of oil in a heavy-based pan. Add the sambal paste and fry for 30 seconds, before adding the chopped vegetables. Stir well and gently fry for 5 minutes before adding the ground spices.
  3. Continue to fry for 2 minutes before adding the coconut milk.
  4. Bring the liquid to a gentle simmer; (don't boil as the coconut milk has a tendency to separate). Simmer gently for about 10 minutes, or until the vegetables are beginning to soften.
  5. Add the cooked duck (or other leftover roast meat) and cook for a few minutes until warmed through.
  6. Check the seasoning and serve with plain steamed rice.

  • Although I would typically serve this with rice, we actually ate it with bubble 'n squeak cakes made from leftover roast potatoes!


o cozinheiro este algarve said...

Talking about perking oneself up,the very thought of leftovers perks me up.Better than the real thing I say,anyway thats just me and probably not a sentiment shared by many.
We had roast duck for Christmas too (and definitely my choice hey ho)and having shown this to the thespian it has been given the big thumbs up for duck left over supper tomorrow night.

Fiona Maclean said...

I love that you ate it with bubble and squeak!

It does sound a spledid recipe though

Marmaduke Scarlet said...

I seem to be living off bubble and squeak at the moment - but then I'm not going to diet until February!

Chris L said...

This was quite wonderful with leftover roast chicken. I cook a lot, but my curries have until now always disappointed me - but this was a treat. Thank you!