This easy recipe for roast duck curry is packed with fresh, bold flavours that just scream of Thailand. Enjoy served very simply over hot rice noodles with a squeeze of lime.
Serves 4
Takes 15 minutes to make, 1 hour in the oven, plus cooling
Per serving:
578kcals
37.7g fat (4.6g saturated)
42g protein
20.1g carbs
13.9g sugar
2.9g salt
1. Preheat the oven to 220°C/fan200°C/gas 7. Season the duck legs and put, skin-side up, in a small roasting tin. Roast for 30 minutes, then lower the oven temperature to 180°C/fan160°C/gas 4 and roast for a further 30 minutes, until tender. Remove from the tin and, when cool enough to handle, flake the meat into chunks, discarding the skin and bones.
If you live near a good Chinese restaurant you could buy a roasted duck. Use 500g shredded duck meat for this recipe.
2. Heat the sunflower oil in a large saucepan over a medium heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer. Add the sugar snaps and cook for 2 minutes. Add the duck and onions and cook for a further 3 minutes.
3. Stir in the lychees, fish sauce, lime juice and sugar. Season, remove from the heat and stir in the herbs. Serve with medium rice noodles. Garnish with garlic chives, if using.
© delicious. magazine
Dry rosés are very good with Thai dishes like this. Pick a young, very bright and fruity style, perhaps from Chile.
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