Quick and Easy Duck Curry
By: Sheri Wetherell
Published: Monday, February 22, 2010 - 11:31pm

Ingredients




2 pounds 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 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 tablespoons fresh cilantro, chopped

Preparation

1 Remove the bones, making sure to get the tiny ones that are easy to miss. 2 Cut duck into bite-size pieces. 3 Heat the oil in a pot over medium heat, add the onion, and sauté for about 5 minutes. 4 Add the garlic and chili and continue to cook for another couple of minutes. 5 Stir in the curry paste and cook until blended (about a minute) 6 Add the peanut butter. 7 Slowly whisk in the coconut milk and cook until thoroughly combined. 8 Add the chicken stock, bring to boil, then reduce heat and let simmer for 10 minutes. 9 Add the duck, lime juice and fish sauce, and let simmer another 10 minutes.

About


Sprinkle with cilantro and serve with rice.