Duck Curry Recipe
 Robust spices, coconut milk and chilies
combined with orange make this a mouthwatering curry. The duck is best
marinated for as long as possible, although it tastes good even if you
only have time to marinate it briefly.
Ingredients: (Serves 4)
4 duck breast portions, skinned and boned
30 ml/2 tablespoons five-spice powder
30 ml/2 tablespoons sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
10 ml/2 teaspoons Thai red curry paste
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon palm sugar or light
muscovado (brown) sugar
300 ml/0.5 pint/1.25 cups coconut milk
2 fresh red chilies, seeded
4 kaffir lime leaves, torn
Small bunch cilantro (coriander), chopped,
to garnish
Method:
Cut the duck meat into bitesize pieces and
place in a bowl with the five-spice powder, sesame oil and grated orange
rind and juice. Stir well to mix all the ingredients and coat the duck in
the marinade. Cover the bowl with clear film (plastic wrap) and set aside
in a cool place to marinate for at least 15 minutes but preferably
overnight.
Meanwhile, bring a pan of water to the boil.
Add the butternut squash and cook for 10-15 minutes, until just tender.
Drain well and set aside. Pour the marinade from the duck into a wok and
heat until boiling. Stir in the curry paste and cook for 2-3 minutes, until
well blended and fragrant. Add the duck and cook for 3-4 minutes, stirring
constantly, until browned on all sides.
Add the fish sauce and palm sugar and cook
for 2 minutes more. Stir in the coconut milk until the mixture is smooth,
then add the cooked squash, with the chilies and lime leaves. Simmer
gently, stirring frequently, for 5 minutes, then spoon into a dish,
sprinkle with the cilantro and serve.
Happy Cooking,
Carol |
