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Red Thai duck curry
Full of flavour and fresh vegetables, this curry is made more special by using duck.
Method
- Using a sharp knife, score the fat on the duck breasts with parallel lines. Place in a shallow dish and season with pepper. Pour over the soy sauce and honey.
- Put the duck breasts, skin side down, in a cold, heavy based frying pan or griddle pan, turn the heat to medium high and cook for approximately 6 minutes then turn over and cook for a further 4 minutes. The fat on the duck will look blackened but this will not affect the flavour of the duck. Remove from the pan, leave to rest for 5 minutes then slice.
- Place the rice in a medium size saucepan and pour over the boiling water, return to the boil and cook for 2- 3 minutes. Reduce the heat, cover and cook gently for 7 – 8 minutes then turn off and leave to stand for 2 minutes.
- To make the Thai curry, place the garlic, chilli, red Thai paste, coconut milk, water, fish sauce and ginger in a pan and cook slowly for approximately 5 minutes until the mixture thickens slightly.
- Heat the oil in a wok or large frying pan and cook the carrots until they start to soften. Add the peppers, mange tout and spring onions and stir fry for 1 – 2 minutes. Add the slices of duck and continue to cook for another minute. Stir in the tomatoes and coriander.
- Divide the rice between 4 bowls, top with the duck stir fry and pour over the curry sauce. Garnish with shredded spring onions.
