Thai Red Curry Duck

Ingredients:

500g duck breasts
2tbsp olive oil
1 medium onion, finely chopped
1 tbsp red curry paste
3 cloves garlic, crushed
1 tsp ginger, grated
240 ml duck or chicken broth
2 tbsp Nam Pla (fish sauce)
400ml coconut milk
1 tbsp lemongrass, finely chopped
1 tsp palm sugar (or brown sugar if not available)
2 tbsp lime juice
2 bunches fresh coriander, chopped
8 curry leaves (optional)
230g tin bamboo shoots, drained and halved
salt and black pepper to taste.

Method:

Skin the duck breasts and cut the meat into bite-sized portions (you can use the skin and bones to make duck stock).

Heat oil in a wok and add the duck breast pieces, browning on all sides. Once done remove the duck and set aside. Meanwhile fry the onion in the remaining oil, over medium heat until just translucent. Next add the garlic, ginger, lemongrass and cook for a minute or so. Now add the red curry paste (add more for a hotter curry) and heat, stirring continuously for two or three minutes. Return the duck to the mixture and add the stock and simmer until the meat is tender (about 30 to 45 minutes).

At this stage add the fish sauce, curry leaves, bamboo shoots, coconut milk, sugar and lime juice ad cook until heated through. Finally, stir-in the chopped coriander, season with salt and pepper and dish into a large bowl. Garnish with a few sprigs of coriander and serve with a large bowl of Thai fragrant rice (also known as Jasmine Rice).