I love duck. And I love curry. But preparing both from scratch can be a daunting task. I recently found this quick and easy recipe for duck curry that is so good people will think you spent all day grinding spices and smoking duck.

Fast and Easy Duck Curry
Peking duck is available at Asian markets.

1.5 – 2 lbs Peking duck
1 tablespoon vegetable oil
1 small red onion, finely diced
2 cloves garlic, crushed
1 fresh red chili, seeded and chopped
1 tablespoon red curry paste
1 tablespoon creamy peanut butter
1 2/3 cups coconut milk
1 1/4 cups chicken stock
1.5 tablespoons fresh lime juice
1 tablespoon fish sauce
2 tablespoons fresh cilantro, chopped

Duck is a fatty little creature, but I prefer to leave on a bit of the less fatty skin for added color, flavor and texture. If your duck comes with a sauce or two, throw those in your curry – it will only make it tastier! Remove the bones, making sure to get the tiny ones that are easy to miss. Cut into bite-size pieces.

Heat the oil in a pot over medium heat, add the onion, and sauté for about 5 minutes. Add the garlic and chili and continue to cook for another couple of minutes. Stir in the curry paste and cook until blended (about a minute), then add the peanut butter.

Slowly whisk in the coconut milk and cook until thoroughly combined. Add the chicken stock, bring to boil, then reduce heat and let simmer for 10 minutes. Add the duck, lime juice and fish sauce, and let simmer another 10 minutes.

Sprinkle with cilantro and serve with rice.

Note: I think zucchini, eggplant or other vegetables would be delicious additions too!

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