Red Curry with Duck
Main Dishes | Vietnamese cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
A wonderful recipe, but it's important to prepare this curry well in advance: the duck needs to marinate in garlic for about 12 hours. This recipe was shared with us by Chef John from a popular American restaurant.
Ingredients
- Duck Breast - 30.3 oz
- Vegetable Oil - 3 fl oz
- Garlic - 2.1 oz
- Cilantro - 1.4 oz
- Salt - 0.1 oz
- Green peppercorns - 0 oz
- Red Curry Powder - 4.2 oz
- Coconut Milk - 25 fl oz
- Palm Sugar - 0.6 oz
- Jasmine Rice - 28.2 oz
- Lychee - 12 pieces
- Pak choi salad - 2 pieces
- Fish Oil - 0 fl oz
Step by Step guide
Step 1
Mince the garlic and place it in a bowl. Add a whole bunch of cilantro, 60 ml of vegetable oil, salt, and whole black peppercorns. Rub the resulting marinade over the duck breasts with skin on. Cover with plastic wrap and let marinate for 12 hours in a cool place.
Step 2
Boil jasmine rice.
Step 3
Heat 2 tablespoons of vegetable oil in a skillet. Remove the duck from the marinade and place it in the skillet. Take it off the heat as soon as the skin starts to brown. Transfer to a baking tray lined with parchment paper and place in a preheated oven at 302°F for 15 minutes. Allow the cooked duck to cool.
Step 4
Prepare the base: In a saucepan, combine red curry paste with 40 ml of vegetable oil. Add coconut milk and mix well. Place the mixture over low heat. Heat while stirring constantly.
Step 5
When the mixture becomes warm, add palm sugar and fish sauce. Cook for another 5 minutes.
Step 6
Slice the duck. Arrange the duck and rice on a plate. Pour the prepared curry sauce over the duck.
Step 7
Add fresh, pitted lychee and pak choi leaves for garnish.
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