I saw a recipe for a duck curry in a local newspaper recently and forgot to keep it. I thought I would give it a bash anyway, although I doubt if this recipe is anything like the one I saw. I just used my standard Thai green curry formula and it worked a treat. I had a hankering for duck the day I made this and I tend not to do things by halves so I had duck two ways. I got a pre-made Chinese duck with wraps and hoisin sauce for starters. I really should have made it myself because it was pretty gross. Maybe I’ll try and do that soon and post the recipe . This is not the most appealing looking curry but it tastes superb.
3 cloves of garlic
4 cm piece of ginger
1 lemongrass stalk
2 duck breasts, diced
200ml chicken stock
1 onion, chopped
2 sprigs coriander, chopped
3 tablespoon peanut butter
1 can of coconut milk
1 green pepper, diced
150g potatoes, diced
3 tablespoons of Thai green curry paste
Salt and pepper to taste
50g of chopped peanuts
1/2 lime, juiced
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1 cube of palm sugar
1.Roughly chop the garlic, lemongrass, chillies and ginger and then blitz in a food processor until it forms a paste.
2. Parboil the potatoes for 10 minutes.
3. Sauté the onion and pepper in a little olive oil for 5 minutes and remove from the pan and set aside.
4. Add the two sets of pastes to the pan and fry off for 3 minutes.
5. Add in the duck and fry for 5 minutes. Add the potatoes and veg and stock.
6. Mix the sugar, lime juice, soy sauce and fish sauce in a bowl until the sugar has dissolved and add to curry.
7. Simmer the curry for 20 minutes.
8. Stir in the coconut milk and chopped coriander and simmer for another 5 minutes until the sauce thickens.
9. Serve the curry with rice and sprinkle with some chopped peanuts and coriander.