Green and Duck Curry Recipe

Green and Duck Curry Recipes

Ingredients :

2-2.5 kg (4-5 lb) oven-ready duck with giblets

coarse salt, for sprinkling

500ml (17 fl oz) thick coconut milk

4 kaffir lime leaves, plus extra to garnish

7.5 tsp green curry paste

500ml (17 fl oz) thin coconut milk

2-3 green chilies, deseeded and sliced

fish sauce, to taste

Method :

Sprinkle the skin of the duck generously with coarse salt. Set aside for 15 minutes.

Brush off the salt and chop the duck into 5cm (2 inch) pieces. Heat a wok or frying pan over a medium-high heat. Add a few pieces of duck and brown thoroughly. Remove and drain on kitchen paper. Brown the remaining duck in the same way. Discard the fat and wipe the wok clean.

Reduce the heat to moderate. Skim the coconut cream from the top of the thick coconut milk and bring to the boil in the wok, then add the lime leaves and curry paste. Reduce the heat and cook, stirring constantly, until the oil begins to separate. Add the duck pieces, turn to cover evenly with the sauce, then cook gently for 5 minutes.

Add both the coconut milks, bring just to the boil, then reduce the heat. Simmer, stirring occasionally, for 60-90 minutes until tender. Remove from the heat, transfer to a bowl and allow to cool. Cover and chill overnight.

Skim excess fat from the curry, return to the wok and stir in the chilies. Simmer until heated through and serve.

Serves 4-6

This is a variation of green chicken curry and the sauce here will be richer for the addition of duck.

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