Asian Poultry Recipes - Red Duck Curry Recipe

  
 

Poultry Recipes - Red Duck Curry Recipe

Ingredients

  • 4 skinless duck breast fillets

  • 400ml/14fl oz can coconut milk

  • 200ml/7fl oz/scant 1 cup chicken stock

  • 30ml/2 tbsp red curry paste

  • 8 spring onions (scallions), finely sliced

  • 10ml/2 tsp grated fresh root ginger

  • 30ml/2 tbsp Chinese rice wine

  • 15ml/1 tbsp fish sauce

  • 15ml/1 tbsp soy sauce

  • 2 lemon grass stalks, halved lengthways 3-4 kaffir lime leaves

  • 300g/11oz pea aubergines (eggplants)

  • 10ml/2 tsp sugar

  • salt and ground black pepper

  • 10-12 fresh basil and mint leaves, to garnish

  • steamed jasmine rice, to serve

Serves 4

Method:

  1. Using a sharp knife, cut the duck breast portions into neat bite size pieces and, set aside on a plate.

  2. Place a wok over a low heat and add the coconut milk, stock curry paste, spring onions, ginger, rice wine, fish and soy sauces, lemon grass and lime leaves. Stir well to mix, then bring to the boil over a medium heat.

  3. Add the duck, aubergines and sugar to the wok and stir-fry for 25-30 minutes, stirring occasionally.

  4. Remove the wok from the heat and leave to stand, covered for about 15 minutes. Season to taste.

  5. Ladle the duck curry into shallow bowls, garnish with fresh mint and basil leaves, and serve with steamed jasmine rice.

Note: Slow simmering is the secret of this wonderful duck curry.

Cook's Tip: Tiny pea aubergines (eggplants) are sold in Asian stores. If you can't find them, use regular aubergines, cut into neat chunks.