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)
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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