RED DUCK CURRY
PREP + COOK TIME 35 MINUTES SERVES 4
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
300g gai lan, cut into 5cm pieces
1 cup (140g) frozen peas
1 fresh long red chilli, sliced thinly ¼ cup loosely packed fresh
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.