Yellow Duck Curry

Philippa Cameron is the station cook at Otematata Station in the Waitaki Valley in South Canterbury. She has turned her experience as a cook into a popular recipe blog and two books, including the recently released title Winter Warmers. Philippa speaks about her inspiration, future book plans, tips for feeding hungry farm works and shares a delicious yellow duck curry recipe.

What was the inspiration for your second book, Winter Warmers?

The stories were inspired by all the people who got in touch after my first book, A High Country Life. I received lovely cards, letters and even voicemails from past employees or families who had a connection to Ōtemātātā Station.

How did writing your second book compare to writing your first?

It was a much harder experience as I knew the process and had higher expectations of myself.

When did you develop your love for cooking?

It was very much a process over time and one that is still continuously growing. I am not a trained cook, so I am still learning so much. The important thing is that I still enjoy it and want to learn more.

What is your top tip for those cooking for hungry farm workers?

Find three or four robust recipes that are well liked. Keep them in a weekly rotation and they will soon become automatic. Perfect for when time is scarce or when you’re required to whip up something quick.

Have you got plans for future books?

I think we’ll get over the chaos of fitting a book launch in with cooking for the Autumn Muster before we think about the chaos of writing a third!

Where do you get the ideas for your recipes?

They are recipes that I have adapted from friends, or that have been inspired from old fundraiser cookbooks. Tried and true recipes that have been taste-tested by many over the years.

Your favourite kitchen appliance?

The magic pot of course! I have written about how best to use it in Winter Warmers.

Yellow Duck Curry

Serves 4-6 people

INGREDIENTS

2 ducks

2 carrots

2 onions

1 bay leaf

Oil for frying

250 ml (9 fl oz) chicken stock

400 ml (14 fl oz) can coconut cream

2 tbsp brown sugar seasonal green vegetables or frozen green beans

CURRY PASTE

1 onion

1 bulb garlic

1 tsp ground coriander

1 tsp ground chilli

4 tsp curry powder

1 tsp turmeric

2 tsp honey

STOVETOP METHOD

• Place the ducks in a large pot on a low heat and cover with cold water. Roughly chop the carrots and one of the onions and add to the pot with the bay leaf. Simmer for 2 hours.
• While the duck is cooking, prepare the curry paste. Blitz the onion, garlic, coriander, chilli, curry, turmeric and honey into a paste.
• When the duck is falling apart (you want the meat to fall off when you attempt to pick it up) and has separated from the duck carcasses, remove all of the meat. Shred using two forks and set aside. Discard the rest of the pot’s contents and give the pot a quick wash
• Put the oil in the bottom of the pot on a low heat. Heat the curry paste for 5 minutes until fragrant. Keep an eye on it, as it will easily burn. If it looks to be too hot, add some of the stock to stop it from catching.
• Roughly chop the remaining onion and add it to the pot. Stir in the coconut cream and brown sugar. Return the meat to the pot with the stock, and gently stir.
• Simmer for 45 minutes until the sauce thickens.
• Add the green vegetables and simmer for 5 minutes before serving.

Extracted from Winter Warmers: Recipes and stories from a New Zealand high country station by Philippa Cameron. Photography © Lottie Hedley. RRP$49.99. Hardback. Published by Allen & Unwin NZ.