I love duck, me

[Nefarious]

Just tucking into the leftovers of a duck red curry I cooked last night. And it's bloody lovely.

That is all.

[prand]

I had a duck leg confit with mashed pumpkin and wilted greens in the hotel I'm staying at on business last night. Compared to the hotel it was surprisingly good!

[Penny-lope]

Buggers, I had beans on toast

I love duck

[bazking69]

Do tell more about this duck red curry. Sounds lovely!

[Nefarious]

bazking69 said:

Do tell more about this duck red curry. Sounds lovely!

Just a standard red curry with duck instead of chicken, basically, except that I cook the duck breasts whole, skin-side down, for a few minutes first, to get the fat to render out, and then cook everything else in the resultant fat.

Recipe:
Onion
Red chillis
Red peppers
Duck breasts
Aubergine, quarted lengthways and sliced
Red curry paste (I used a bought one this time - World Foods)
Coconut milk
Chicken stock (Again, I just used a knorr cube this time round)
Fish sauce
Palm sugar (I used muscadavo this time as I didn't have any palm in)

As mentioned, cook the duck breasts skin side down on a med/high heat for 3-5 mins, until there's a nice pool of fat in the bottom of the pan. Whip the breasts out, and put the onions, chillis and peppers in, while you slice up the breasts. Sliced breast in, followed by the aubergine. As the aubergine starts to take up some of the fat, add 2-3 tablespoons of paste and thoroughly mix around.
Meanwhile pop the stock cube, fish sauce and sugar in a jug, and add just enough boiling water to get them to disolve. Add a tin of cococut milk. Mix and add to the pan.
Simmer for about 20 mins (until Aubergines are soft and mushy), adjust fish sauce/sugar balance to taste.
Serve with coconut/jasmine rice

[bazking69]

Top man. I'll have to give that one a go. Sounds lovely.