Phil asked ... for Roast Red Duck Curry Recipe

RED ROAST DUCK CURRY

Jill Dupleix, New Food



1 Lemongrass stalk
1 cup coconut milk
1 tablespoon Maesri brand red curry paste
1 Chinese Roast Duck
½ cup water
2 kaffir lime leaves
1 teaspoon sugar
1 red capsicum, deseeded and chopped into squares
2 green zucchini, chopped into small cubes
2 yellow zucchini or 8 yellow squash, chopped into cubes
Few sprigs of coriander


Peel lemongrass and slice tender white part of stem into fine rings.

Scoop the thick cream from the top of the coconut milk and heat it in a wok or frypan with curry paste, chilli and lemongrass.

Simmer for 10 minutes until it starts to smell wonderful.

Remove breasts from duck and chop into four rectangles. Remove Legs and chop into two pieces. If already chopped just add with bones.

Add duck, remaining coconut milk, water, kaffir lime leaves, sugar, capsicum and zucchini/squash to sauce and cook over medium heat for 10 minutes until vegies are cooked.

Add coriander and serve with jasmine rice.