confit duck leg, yellow curry, thai basil and crispy rice recipe.

yellow curry paste

  • 1 large shallot

  • 1 bulb of garlic

  • 50g of galangal

  • 50g of ginger

  • 1 tsp of coriander seeds

  • 10 dried Thai chillies

  • 2 lemongrass

  • 1 tsp turmeric powder

  • 1 tsp curry powder

  • 1 tbsp coriander stems

  • 1 tbsp shrimp paste

  • salt


1. Place the shallot, garlic bulb, ginger and galangal all in separate tightly wrapped foil parcels (as for en pappilotte) and roast on a direct heat ( plancha, solid top or dry pan) for 30 mins turning occasionally
2. Rehydrate the Thai chillies in enough warm water to cover, for approximately 20- 30 mins. Drain and reserve 6 tablespoons of the liquor.
3. Toast off the coriander and turmeric in a dry pan.
4. Blitz all ingredients in the blender starting with the driest first!
5. Store in kilner jar until required.


duck cure

  • 6 duck legs

  • 20g star anise

  • 12g coriander seeds

  • 112g Maldon sea salt

  • 56g sugar

  • duck Fat


1. Blend all ingredients together in the blender until the spices have broken down.
2. Sprinkle liberally over duck legs and leave to cure over night.
3. The following day, wash the cure off and place onto deep oven trays.
4. Cover with warm duck fat – make sure they are fully submerged .

5. Wrap the trays in a double layer of tin foil and cook in the oven for approximately 3 hours, making sure the meat is falling off the bone with ease.

sushi rice cakes

  • 500g sushi rice

  • 50ml mirin

  • 50ml rice wine vinegar

  • 25ml ponzu

  • 2 tablespoons salt

  • 5 kaffir lime leaf (very finely sliced)

  • 5 lemongrass finely sliced

  • 1kg water

  • 2 sheets of nori blitzed up


1. Put all ingredients in large pan and stir well, bring to the boil and then cover very tightly with cling film and cook for a further 20 mins on a gentle simmer.
2. Remove from heat and leave to rest for 15 mins.
3. Double line a deep oven tray with cling film
4. Mix the nori through the rice cake and press into the deep oven tray at roughly 1” in depth. Cover and press firmly in the fridge with a weight on top (ideally overnight)
5. Once chilled trim up the curved edges and half length ways so you have two large rectangles, cut these then at one inch intervals

duck sauce

  • yellow curry paste

  • 1200ml coconut milk

  • fish sauce

  • freshly-squeezed lime juice

  • palm sugar


1. Reduce the coconut milk by roughly half until thick and glossy
2. Whisk in the half the curry paste at first and taste, it may require all the paste, just keep checking as you add (it is all dependant on how far the coconut milk has been reduced)
3. Season the curry with the fish sauce for saltiness, palm sugar for sweetness and the lime juice for acidity.

To serve:

  • Slowly warm the duck skin side down in a cast iron pan with a little foaming butter to crispen up skin, then finish in the oven for 3-4 minutes.

  • Deep fry the rice cake at 180c until golden brown and crispy.

  • Gently warm the sauce in a pan.

  • Place the rice cake on a warm plate with the crisp duck leg on top, sauce round the side and garnish with a few fried lotus root crisps and some picked coriander.


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920 Sauchiehall Street | Glasgow G3 7TF | 0141 339 8627



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