Red Duck Curry

Elena Duggan

Ingredients:

  • 1 duck – broken down into at least 8 parts, reserve bones
  • 1 serve Red Curry Paste
  • 500g Chicken stock
  • 1 large Onion, sliced into crescents
  • 1 can Coconut cream, maximum % coconut
  • 250g Pineapple, cut into pieces (if using canned – drained, halved reserve juice to season)
  • 250g Cherry tomatoes, halved or quartered
  • 250g Lychee flesh, (if using canned – drained, halved reserve juice to season)
  • Fish sauce, to taste
  • Thai basil, leaves only
  • Coriander, leaves only, reserve roots and stems for paste

To Serve

  • Steamed jasmine rice
  • Extra herbs of above
  • 2 Limes, halved
  • Sliced red chili

Extra Fancy Garnish

  • Lotus root sliced, frozen and well drained
  • Reserved duck fat
  • Salt to taste

Method:

  1. To prepare the duck, place pieces skin side down in a cold, large non-stick fry pan. Gently increase the heat to medium to render the fat. Drain fat and reserve in a heatproof bowl. Duck can be turned to ensure all sides are caramelised, remove breast meat first, meat with bones can have an additional 3-5minutes. Duck will be cooked again in curry sauce, so if not cooked through, this is okay – the main purpose is to render and remove fat and seal all sides. Remove from heat and set aside.
  2. To prepare the curry base, place paste in a large non-stick fry pan and simmer whilst stirring for up to 10minutes or until fragrant and caramelised. Deglaze with chicken stock and simmer over low for additional 5-10minutes.
  3. While curry sauce is simmering, heat the rendered duck fat to medium in a small fry pan and fry the lotus slices until golden in colour. Strain well and season with salt, lotus chips with crisp further on cooling. Set aside for garnish.
  4. Return duck pieces to curry sauce along with onion and coconut cream. Simmer for up 10minutes or until duck is cooked through – you can inspect a thicker piece with a bone in but slicing open if you’re uncertain.
  5. Place half the pineapple, half the tomatoes and half the lychees to the curry and stir through. Heat for a further 2-5minutes.
  6. Serve duck curry in a large share bowl, garnish with remaining fruit, herbs and lotus chips.

Health Notes:

  • Gluten free
  • Grain free – substitute rice for quinoa or cauliflower rice or mashed potato
  • Refined sugar free
  • Dairy free

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!