- Preparation time
- 15 mins
- Cooking time
- 90 mins
- 4 people
- Meal course
- Posted by
- Posted on
- May 8, 2015
1 Whole Duck – cut into 8 pieces *** See tip
1 portion of Bree’s Red Curry Paste – Recipe HERE
2 cups Chicken Stock
1 400ml tin of Coconut Cream
6 Kaffir Lime leaves – bruised
1 fresh lime
1 tbs Fish sauce
1 225g tin of Bamboo Shoots – drained and rinsed
1 cup of fresh Bean Shoots
Cooked Rice, fresh Lime and Thai Basil and Coriander leaves to serve
- Heat a large heavy based casserole pan over a medium heat, and place the duck pieces in, skin side down to render the fat well and brown. Once the skin is rendered, turn them over and brown the other side, remove the duck from the pan and set aside.
- Drain all of the duck fat out of the casserole and add the curry paste. Cook, stirring constantly for 5 minutes until the paste is fragrant. Add the coconut cream and cook for a further minute before adding the stock. Bring to the boil, add the bruised Kaffir lime leaves and duck pieces as well as any collected juices, then reduce to a simmer and cook covered for 1 ½ hours. Once cooked, add the extra fresh lime and fish sauce with the Bamboo shoots.
- Serve the curry with the cooked rice, the fresh bean shoots and the reserved coriander leaves.
- *** Tip: You can also use a pressure cooker, it will take 30minutes at high pressure to cook.
- *** Tip: Sectioning a duck is reasonably simple, but you can ask your butcher to do it for you if you are unsure. Alternatively you can make this recipe using just marylands. It is important to keep the duck breasts on the bone as it will keep them moist and add flavour during cooking.
- *** Tip: Make sure you remove all of the duck fat from the pot as it will leave a greasy film over the surface of the sauce, and it doesn't add any flavour, so there's no point keeping it in the Curry. Instead, pour it into a small container and keep it in the fridge or freezer to make duck fat potatoes out of, deeeeelish!