January 07, 2009
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 ...
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2 |
pounds Peking duck |
1 |
tablespoon vegetable oil |
1 |
small red onion, finely diced |
2 |
|
1 |
fresh red chili, seeded and chopped |
1 |
tablespoon red curry paste |
1 |
tablespoon creamy peanut butter |
1 ⅔ |
cups coconut milk |
1 ¼ |
cups chicken stock |
1 ½ |
tablespoons fresh lime juice |
1 |
tablespoon fish sauce |
2 |
tablespoons fresh cilantro, chopped |
Step 1 |
Remove the bones, making sure to get the tiny ones that are easy to miss. |
Step 2 |
Cut duck into bite-size pieces. |
Step 3 |
Heat the oil in a pot over medium heat, add the onion, and sauté for about 5 minutes. |
Step 4 |
Add the garlic and chili and continue to cook for another couple of minutes. |
Step 5 |
Stir in the curry paste and cook until blended (about a minute) |
Step 6 |
Add the peanut butter. |
Step 7 |
Slowly whisk in the coconut milk and cook until thoroughly combined. |
Step 8 |
Add the chicken stock, bring to boil, then reduce heat and let simmer for 10 minutes. |
Step 9 |
Add the duck, lime juice and fish sauce, and let simmer another 10 minutes. |
Sprinkle with cilantro and serve with rice.