Gusto
Gusto

Thai Red Curry Duck

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  • Serves:

    6

Ingredients

  • 1 Chinese bbq duck, de-boned with bones and flesh kept separately
  • 4 cups (1 L) of water
  • 3 cloves garlic, smashed
  • 2 tbsp (30 ml) ginger, chopped
  • 1 tsp (5 ml) black peppercorns
  • ½ cup (120 ml) leeks, chopped
  • ½ cup (120 ml) carrots, chopped
  • 2 tbsp (30 ml) lemongrass, chopped
  • 2 cups (480 ml) coconut milk
  • ½ cup (120 ml) coconut cream
  • 5 tbsp (75 ml) red curry paste
  • 1 can of lychee, drained
  • 3 tbsp (45 ml) palm sugar, chopped
  • 3 tbsp (45 ml) fish sauce
  • 2 cups (480 ml) fresh pineapple, peeled and chopped into 1 inch pieces
  • 1 cup (240 ml) cherry tomatoes, whole and scored
  • ¼ cup (60 ml) Thai basil leaves
  • 1 medium eggplant, cut into 1 inch cubes
  • 5 cups (1.2 L) Jasmine rice

Directions

  1. Cook rice and set aside.
  2. Place duck bones in a stock pot with water, garlic, ginger, black peppercorns, leeks, carrots and lemongrass.
  3. Bring to a simmer over medium heat, and cook for 2 hours.
  4. Meanwhile, reduce coconut cream in a Dutch oven until oil starts to split.
  5. Add curry paste and cook for 2-3 minutes.
  6. Add coconut milk, fish sauce and palm sugar.
  7. Bring to a simmer before adding the duck meat.
  8. Cook for 15 minutes, then add eggplant, pineapple, cherry tomatoes and lychee.
  9. Cook for 15-20 minutes or until pineapple and eggplant are tender.
  10. Add basil leaves, and finish cooking for 2 minutes.
  11. Remove from heat and serve portions with a side of rice.
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