Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Line a clean plate with paper towels
4. Fit stir tool to kCook bowl
5. Add coconut oil to the kCook bowl
6. Fit kCook bowl to kCook Multi
7. Attach lid to kCook bowl with filler cap fitted
8. Heat with filler cap fitted - 140°C, speed 3
9. Then add duck breast to the kCook bowl
10. Cook with filler cap fitted - 2 min, 180°C, speed 4
11. Cook with filler cap fitted - 3 min, 140°C, speed 3
12. Transfer content of kCook bowl to plate and continue
13. Clean kCook bowl
14. Fit stir tool to kCook bowl
15. Fit kCook bowl to kCook Multi
16. Turn direct prep attachment to position 1
17. Slice red onion into the kCook bowl with direct prep attachment
18. Turn direct prep attachment to position 2
19. Add cardamom pods, star anise pod and massaman curry paste to the kCook bowl
20. Attach lid to kCook bowl with filler cap fitted
21. Cook with filler cap fitted - 5 min, 140°C, speed 1
22. Then add coconut milk, tamarind paste, fish sauce, lime juice, potato and raw cane sugar to the kCook bowl
23. Transfer meat to kCook bowl
24. Cook with filler cap fitted - 40 min, 98°C, speed 1
25. Serve
26. Garnish with cilantro

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