Ingredients
- 500g or 1 packet Luv-A-Duck Confit Duck Legs
- 1-2 tbsp Valcom red curry paste
- 400 ml coconut cream
- 3/4 cup chopped fresh pineapple, cut into 2cm pieces
- 1/2 cup fresh or canned lychees, halved
- 1 small tomato, roughly chopped (optional)
- 2 tbsp whole Thai basil leaves
- 500ml (2 cups) any salt reduced chicken style liquid stock
- 2 tsp lime juice
- Fresh lemongrass, smashed and few kaffir lime leaves, to add freshness and boost the flavour of the curry
- Sugar, just to adjust the taste (if needed)
- Fish sauce, just to adjust the saltiness (if needed)
Method
- Cook the duck as per the instruction, either using oven or air fryer. AIR FRYER 1. Pre-heat air fryer to 200°C.2. Remove duck from pack and bake skin side up for 10-12 minutes.*3. Rest for 2 minutes before serving. Oven - FOR THE BEST RESULTS 1. Pre-heat oven to 190°C.2. Remove duck from pack and bake skin side up on a lined tray for 15 minutes. *3. Rest for 2 minutes before serving.
- Heat a little oil in a wok or large non-stick frying pan over medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the chicken stock and coconut cream. Bring to a simmer then reduce the heat to low. Stir lime juice through red curry mixture. Add some sugar and/or fish sauce, if needed to balance the flavour.
- Add the tomato, pineapple and lychees and cook, stirring, for approx 2 minutes.
- Thickly slice the duck. and divide among serving bowl. Sprinkle with Thai basil leaves. Serve immediately.
Product used in recipe
- Valcom - Curry Paste Red
- Squid Brand - Fish Sauce