Red roast duck curry with lychees
- September 2006
- Serves 4
- Takes 15 min to make, 1 hour in the oven, plus cooling
This easy recipe for roast duck curry is packed with fresh, bold flavours that just scream of Thailand. Enjoy served very simply over hot rice noodles with a squeeze of lime.
- 37.7g (4.6g saturated)
- 20.1g (13.9g sugar)
- 4 large duck legs
- 1 tbsp sunflower oil
- 5 tbsp Thai red curry paste (see recipe)
- 400ml can coconut milk
- 300ml chicken stock
- 200g sugar snap peas, halved
- Bunch of spring onions, sliced
- 200g fresh lychees, peeled, stoned and quartered
- 2 tbsp Thai fish sauce (nam pla)
- Juice of 1/2 lime
- 1 tsp light brown soft sugar
- Handful fresh basil leaves
- 6 tbsp chopped fresh coriander leaves
- Garlic chives, to garnish (optional)
- Preheat the oven to 220°C/fan200°C/gas 7. Season the duck legs and put, skin-side up, in a small roasting tin. Roast for 30 minutes, then lower the oven temperature to 180°C/fan160°C/gas 4 and roast for a further 30 minutes, until tender. Remove from the tin and, when cool enough to handle, flake the meat into chunks, discarding the skin and bones.
- Heat the sunflower oil in a large saucepan over a medium heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer. Add the sugar snaps and cook for 2 minutes. Add the duck and onions and cook for a further 3 minutes.
- Stir in the lychees, fish sauce, lime juice and sugar. Season, remove from the heat and stir in the herbs. Serve with medium rice noodles. Garnish with garlic chives, if using.
If you live near a good Chinese restaurant you could buy a roasted duck. Use 500g shredded duck meat for this recipe.
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