Asian Duck Curry is a modern Fusion recipe for a dish of duck breasts in a Thai-spiced coconut milk curry sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Asian Duck Curry.
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Ingredients:
2 Duck breasts
3 tbsp Thai red curry paste
2 tbsp vegetable oil
1/2 red onion, sliced
1 garlic clove, chopped
2.5cm (1 in) fresh ginger root, chopped
50g mooli, peeled and chopped
3 spring onions, chopped
225ml chicken stock
225ml coconut milk
1 red chilli, chopped
juice of 1 lime
1 Kaffir lime leaves
handful of coriander leaves
1 tsp ground dried zedoary root
1 tbsp Nam Pla (Thai fish sauce)
Method:
Remove the skin from the duck breast then smear lightly with 1 tbsp each of the Thai red curry paste. Add the oil to a very hot wok and once it's heated ad the duck breasts and fry until nut brown on both sides. Remove from the wok and set aside.
Add the onion, garlic, ginger, mooli and spring onions to the wok and stir fry for about 3 minutes before adding the remainder of the curry paste. Now add the chicken stock, coconut milk, chilli, lime juice, lime leaf, coriander and zedoary. Bring the mixture to a boil, reduce to a low heat then add some Nam Pla and return the duck to the wok.
Cook the duck breasts for eight minutes then remove from the wok and slice. Serve with rice and stir-fried recipes — making sure you spoon the sauce from the wok over the sliced duck breasts and sprinkle the coriander leaves over the top.
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