Curry Duck (gf) Recipe
Half roasted duck topped with pineapple, eggplants, bell peppers, pea pods, tomatoes, and carrots in red coconut curry.
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Ingredients
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Main Ingredients
Curry Sauce
Method
Preparation
- 1
Prepare the Duck
If not already roasted, roast the duck in the oven at 375°F (190°C) for about 1 hour or until the skin is crispy and the meat is cooked through. Allow it to rest for 10 minutes before cutting it into serving portions.
- 2
Prepare the Vegetables
While the duck is roasting, prepare the vegetables. Dice the pineapple, cube the eggplant, slice the bell pepper, chop the tomatoes, slice the carrots, and trim the pea pods.
Cooking the Curry
- 3
Make the Curry Sauce
In a large saucepan over medium heat, combine the coconut milk and red curry paste. Stir well to dissolve the paste and let it simmer for about 5 minutes.
- 4
- 5
Season the Curry
Stir in the fish sauce, brown sugar, and lime juice. Allow the mixture to simmer for an additional 10 minutes, or until the vegetables are tender but still crisp.
- 6
Combine Duck and Curry
Add the roasted duck pieces to the curry sauce, making sure they are coated well. Let it simmer for another 5 minutes to allow the flavors to meld.
Serving
- 7
Serve the Dish
Transfer the curry duck mixture to a serving platter or individual bowls. Garnish with chopped fresh cilantro before serving. Enjoy your delicious curry duck with steamed rice or rice noodles.