Make this the night before then finish off half an hour before you want to eat it. Also works well with chicken.Serves 4
1 free range duck
400ml can coconut milk
400ml chicken stock
2 tbsp Thai red or green curry paste
1 lemongrass stalk, bruised
4 lime leaves, shredded
2 aubergines, cubed
150g sugar snap peas, halved lengthways
100g beansprouts
½ tsp soft brown sugar
Grated zest and juice of 2 limes
chopped red chilli and good handful fresh basil leaves
jasmine rice, to serve
Place the duck in a large pan and add the coconut milk, stock, curry paste, lemongrass and lime leaves. Bring to the boil, cover and simmer for an hour then leave to cool and chill overnight.
Scoop the solidified fat off the surface of the broth and discard. Lift out the duck, strip the meat off the bones and tear or cut into big chunks. Discard the skin and bones.
Gently reheat the broth adding the duck and aubergine and cook for about 15 - 20 minutes until the aubergine is tender. Add the sugarsnaps, beansprouts, sugar and lime for the last minute. Serve with plain rice and beer.
10 comments:
I remember you! Welcome back...
Just done a duck dish myself - Hugh Fearnly Whittingstall's duck breast with pineapple, chili and soy. Very nice. (remind me to tell you what his dad was known as in the very unreconstructed mid seventies Bristolian advertising trade, btw)
Duck - not eaten enough, imo.
Sorry to hear you couldn't make it to the Frontline Club the other day - sounds as though you missed out :)
If you like duck and you like curry, you must try this Duck Vindaloo - a seriously excellent curry.
http://shopping.guardian.co.uk/food/story/0,,1046286,00.html
Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.
thank god you're back! we're starving to death out here!
(i have a special request on the pizza front - i see you've got a fine base recipe on here but how does Landcroft House prepare tomatoey sauce for its pizzas?)
SCREAM hahaha rachael munby you have not done your research on who writes landcroft house! ahahhaha
I think she should sign up. Might learn a thing or two...
Haha, wonder if Rachel has twigged yet! and am glad you liked the voucher.....hope you managed to get some
NMO x x
I'm sure Rachel's trying to recruit blog readers, not me! Nunhead Mum - thank you very much for the chocolate and Noodlepie for the Vindaloo x
hi luv. had to laugh about the gary rhodes invitation... LOL!
wont be able to make it to london end of february, but will be back in march (hopefully...) i cant wait to be back!!!!
your curry makes me feeling very, very hungry. looks wonderful!
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