The Australian Women’s Weekly Food Magazine - - Snuggle Up Make-ahead -

1½ pek­ing-style roast ducks (1.8kg)

(see tips on page 25)

1 ta­ble­spoon veg­etable oil

1/3 cup (100g) red curry paste

¼ cup (65g) grated palm sugar 2 ta­ble­spoons fish sauce

1 ta­ble­spoon ta­marind con­cen­trate 2 kaf­fir lime leaves, sliced thinly 3¼ cups (800ml) co­conut milk 1 medium red cap­sicum

(200g), chopped

300g gai lan, cut into 5cm pieces

1 cup (140g) frozen peas

1 fresh long red chilli, sliced thinly ¼ cup loosely packed fresh

co­rian­der leaves

1 medium lime (90g), cut into wedges

1 Re­move duck meat us­ing a small, sharp knife, keep­ing skin over breasts in­tact. Re­serve car­cass; re­serve re­main­ing skin. Slice breast and shred meat from legs. Trans­fer 2 cups (250g) of the shred­ded leg meat to a medium bowl; re­frig­er­ate meat, skin and car­cass for Duck Wontons in Broth (recipe right).

2 Heat oil in a wok or large fry­ing pan over medium heat. Cook curry paste, stir­ring, for 3 min­utes or un­til fra­grant. Add sugar, fish sauce, ta­marind and lime leaves; cook, stir­ring, for 5 min­utes or un­til mix­ture dark­ens slightly, then add the co­conut milk and slowly bring to just be­low the boil. Add veg­eta­bles; cook for 3 min­utes. Add the re­main­ing duck meat; cook for 2 min­utes or un­til just heated through.

3 Serve curry topped with chilli and co­rian­der. Serve with lime wedges.

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