Recipe Cuisine: Thai
Theme: One Bowl Wonder
Thai duck red curry
By: Joanna Nettheim
Ingredients
- 380g duck breast
- 600ml coconut cream
- 115g red curry paste
- 4 garlic cloves minced
- 4cm piece garlic grated
- 250ml chicken stock
- 225g bamboo shoots
- 1 bunch broccolini
- 1 bunch buk choy
- 2 cups rice
- 1 cup Thai basil leaves
- 2 tsp fish sauce
- 2 tsp sugar
- 2tsp salt
- 2 tsp pepper
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
- VALCOM - BAMBOO SHOOT SLICES
Method
- Duck: Pre-heat oven to 160 degrees Celsius. Pat duck breast dry. Score skin and sprinkle salt and pepper to cover both sides of the duck. Place duck skin first in a cast iron pot and turn heat on medium/high. No oil is needed as the duck will cook in its own fat. Cook skin side down for 10 minutes, then flip and cook for one further minute. Put pot in oven and bake for 15 minutes. Remove from pan and leave to rest on a plate.
- Sauce: Use the pan the duck was cooked in with the fat as the base for the sauce. Place on stove over medium heat, and add Thai red curry paste, garlic and Ginger. Mix for 3 minutes. Add the chicken stock and let simmer for 5 minutes. Add fish sauce, sugar, Thai basil and coconut cream.
- Filling: add the broccolini and allow to cook in the sauce for 7 minutes. Add the bamboo shoots and buk choy. Cut the duck into slivers and add to the sauce for 1 minute. Serve immediately over rice.
