Red Curry with Duck
6 servings
60 minutes
A wonderful recipe, but you should prepare for eating this curry well in advance: the duck will have to spend about 12 hours in a garlic marinade. The recipe was shared with us by the chef of the Indochine restaurant Xu Lei.
1
Chop the garlic and place it in a bowl. Add whole coriander, 60 ml of vegetable oil, salt, and black pepper. Coat the duck breast with skin in the resulting marinade. Cover with plastic wrap and let marinate for 12 hours in a cool place.
- Garlic: 60 g
- Cilantro: 40 g
- Vegetable oil: 100 ml
- Salt: 3 g
- Black peppercorns: 1 g
- Duck breast: 860 g
2
Boil jasmine rice.
- Jasmine rice: 800 g
3
Heat 2 tablespoons of vegetable oil in a pan. Clean the duck from the marinade and place it in the pan. Remove from heat as soon as the skin turns golden brown. Transfer to a baking tray lined with parchment and place in a preheated oven at 150 degrees for 15 minutes. Let the cooked duck cool.
- Vegetable oil: 100 ml
- Duck breast: 860 g
4
Prepare the base: in a saucepan, mix red curry paste with 40 ml of vegetable oil. Add coconut milk and stir. Place the mixture on low heat. Heat while stirring constantly.
- Red curry paste: 120 g
- Vegetable oil: 100 ml
- Coconut milk: 750 ml
5
When the mixture becomes warm, add palm sugar and fish sauce. Cook for another 5 minutes.
- Palm sugar: 16 g
- Fish sauce: 16 ml
6
Slice the duck. Place the duck and rice on a plate. Pour the prepared curry mixture over the duck.
- Duck breast: 860 g
- Jasmine rice: 800 g
7
Add fresh pitted lychee and pak choi leaves for decoration.
- Lychee: 12 pieces
- Pak choi (bok choy): 2 pieces
