The spiciness of the red curry, the sweetness of the lychees and the saltiness of the duck, combine to make a delicious simmering dish.
Chef's notes
If you'd like to try and make your own Thai Red Curry Paste, try this recipe:
http://rouxbe.com/recipes/209/preview
Steps
1
Getting it All Ready
You can find all the ingredients in your local Chinese market. I ‘cheat’ and buy the roasted duck already prepared. It takes hours off the prep time.
2
The Beginning of Magic
Ingredients
1/4 cup coconut cream
2 tbsp red cury paste
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface.
Stir the cream if it starts to brown around the edges.
Add the curry paste, stir well to combine and cook until fragrant.
3
The Savoury Duck
Ingredients
1/2 roasted duck, boned and chopped
1 3/4 c coconut milk
2 tbsp fish sauce
1 tbsp palm sugar (you can substitute brown sugar if you want)
Add the roasted duck and stir for 5 minutes.
Add the coconut milk, fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.
4
The Sweet Vegetables
Ingredients
8oz tin lychees, drained
4 oz baby tomatoes
7 makrut lime leaves, torn in half
Add the lychees and baby tomatoes and cook for 1 to 2 minutes.
Add the makrut lime leaves.
5
Finishing and Serving
Ingredients
handful of Thai sweet basil leaves
1 long red chili, seeded and finely sliced
Taste, then adjust the seasoning if necessary.
Spoon into a serving bowl and sprinkle with the basil leaves and sliced chili.
5 Comments
Joe G•Rouxbe Staff•
It's on my to do list. Thanks for sharing.
Cheers
Joe
I've had this three times (at least) now and it is a simple and delicious treat. Also, a perfect dish to make for weekday entertaining to, since it doesn't take too long to prepare at all. The only thing I'd say is that I prefer the dish when the skin is removed from the duck along with any excess fat. Sure, you might loose a little flavour, but I doubt all that much. Preferable than having the dish swimming in fat in my opinion.
This is one of the tastiest and simplest duck dishes I've ever tried. The savoury bbq duck is so well balanced against the sweet of the lychee and spicy of the red curry. Make some jasmine rice and open a bottle of gewurztraminer. Perfection.
We found this to be good, but it was not our favorite. The sweet lychees with the duck and tomatoes was just not our thing, but then again we don't like lychees at the best of times.
Ben G •I've had this three times (at least) now and it is a simple and delicious treat. Also, a perfect dish to make for weekday entertaining to, since it doesn't take too long to prepare at all. The only thing I'd say is that I prefer the dish when the skin is removed from the duck along with any excess fat. Sure, you might loose a little flavour, but I doubt all that much. Preferable than having the dish swimming in fat in my opinion.
Mark B •This is one of the tastiest and simplest duck dishes I've ever tried. The savoury bbq duck is so well balanced against the sweet of the lychee and spicy of the red curry. Make some jasmine rice and open a bottle of gewurztraminer. Perfection.
Dee F •We found this to be good, but it was not our favorite. The sweet lychees with the duck and tomatoes was just not our thing, but then again we don't like lychees at the best of times.