2 x Luv-A-Duck Chinese Style Roasted 1/2 Duck
3 tbsp rice bran oil
1 onion, quartered and sliced
1 knob ginger, grated
3 heaped tabs. red curry paste (store bought)
400ml can of coconut milk
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp grated palm sugar
3 kaffir lime leaves, very finely sliced
Juice 1 lime
3/4 cup pineapple, chopped into small chunks
Steamed rice to serve
1 long chilli, very finely sliced
Crispy fried onions
- chopping Board
- Deep Frying Pan or Wok
- Stir fry Spoon
- Fine grater
- Wooden Spoon
- Serving Platter
Remove the meat from the duck and cut into bite size pieces.
In a large heavy based frying pan or even a wok, heat the oil and sauté the onions.
Add the curry paste and half of the coconut milk.
Bring to the boil and thicken until the sauce appears to split. This should take about 4-6 minutes.
Add the prepared duck meat, fish sauce, soy sauce, palm sugar and the remaining coconut milk. Gently simmer for 15-20 minutes, stirrring occasionally.
Once thick and aromatic add the kaffir lime leaves, lime juice and pineapple pieces and cook for a further 5 minutes.
Serve with rice and garnish with fresh chilli, basil and crispy onions.
Crispy onions can be purchased in the Asian Section of the supermarket or in Asian supermarkets.
This recipe may also be prepared with Peking Duck Legs.