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Thai Roast Red Duck Curry

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Ingredients

2 Duck Legs
1 tsp Chinese 5 Spice
1 tsp Thai Red Curry Paste
1 tsp Turmeric
1 400ml Can Coconut Milk
300ml Chicken Stock
Egg Noodles
50g Beansprouts
Small Bunch Coriander
1/2 Red Onion Finely Chopped
1 Lime
2 tsp Fish Sauce

Thai Roast Red Duck Curry

  • Medium

Ingredients

Directions

Steps

1
Done

Heat the oven to 190c. Rub the legs with the five-spice and a little salt. Put on a baking tray and roast for 1 hour 15 minutes. Rest under foil while you make the curry sauce.

2
Done

Put the curry paste in a pan with 2 Tsp of the coconut cream from the top of the can. Fry for 3-4 minutes, then add the turmeric, the rest of the milk and the chicken stock.

3
Done

Simmer gently for 5 minutes. Tear the duck into pieces and add to the sauce, discarding the skin and fat, keeping it on a very low heat.

4
Done

Cook the noodles until just tender. Divide between 4 warm bowls. Stir the lime juice and fish sauce into the curry then spoon over the noodles. Top with red onion, coriander, bean sprouts and serve some extra lime cheeks on the side.

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