Red Duck CurryElena Duggan
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Place half the pineapple, half the tomatoes and half the lychees to the curry and stir through. Heat for a further 2-5minutes.
- Serve duck curry in a large share bowl, garnish with remaining fruit, herbs and lotus chips.
- Gluten free
- Grain free – substitute rice for quinoa or cauliflower rice or mashed potato
- Refined sugar free
- Dairy free
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