RECIPE 1
Duck red curry
PREP + COOK TIME 35 MINUTES SERVES 4
1½ Peking-style roast ducks (1.8kg) (see notes)
1 tablespoon vegetable oil
⅓ cup (100g) red curry paste
¼ cup (65g) grated palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate
2 fresh makrut 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
steamed jasmine rice, to serve.
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 Recipe 2 (right).
This story is from the Issue 83 edition of The Australian Women's Weekly Food.
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This story is from the Issue 83 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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