Poultry Recipes - Chinese Duck Curry Recipe

Ingredients

• 4 duck breast portions, skin and bones removed

• 30ml/2 tbsp five-spice powder

• 30ml/2 tbsp sesame oil

• grated rind and juice of 1 orange

• 1 medium butternut squash, peeled and cubed

• 10ml/2 tsp red curry paste

• 30ml/2 tbsp fish sauce

• 15ml/1 tbsp palm sugar (jaggery) or soft light brown sugar

• 300ml/1 1/4 cups coconut milk

• 2 fresh red chilies, seeded

• 4 kaffir lime leaves, torn

• small bunch coriander (cilantro), chopped, to garnish

Serves 4

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Method:

1. Cut the duck meat into bite size pieces and place in a bowl with the five-spice powder, sesame oil, and orange rind and juice. Stir well to mix all the ingredients and coat the duck in the marinade.

2. Cover the bowl with clear film (plastic wrap) and set aside in a cool place to marinate for at least 15 minutes.

3. Meanwhile, bring a pan of water to the boil. Add the squash and cook for 10-15 minutes, until just tender. Drain well and set aside in a bowl.

4. Pour the marinade from the duck into a wok and heat until boiling. Stir in the curry paste and cook for 2-3 minutes, until well blended and fragrant. Add the duck and cook for 3-4 minutes, stirring constantly. until browned on all sides.

5. Add the fish sauce and sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth, then add the cooked squash, with the chilies and lime leaves.

6. Simmer gently. stirring frequently for 5 minutes, then spoon into a dish, sprinkle with the coriander and serve.

Note: The duck used in this dish is best marinated for as long as possible – preferably overnight - although it tastes good even if you only marinate it briefly.