After seeing Margaret Fulton on Masterchef Australia, I wondered why I didn’t own one of her cookbooks. As you can imagine, her books were scarce on the shelf at bookstores after her appearance on the hit show, so I waited till they restocked.
The lovely thing about this book is the short story she writes before each recipe. For this recipe she writes:
I can’t resist buying a barbecued duck whenever I go to Chinatown. The Chinese are experts at cooking it. Thai red duck curry, or Kaeng Phed Ped Yang, is traditionally served in Thailand at family celebrations such as weddings and the New Year. This is a tasty, simple recipe and a fabulous way of using ready-made Thai curry paste.
I had been looking forward to Thai week since week 1, as I knew I was going to make this. The picture looked so mouth watering; and the combination of lychees (yum), pineapple (yum), duck (oh yum yum), all in a Thai red curry sauce was bound to be good.
It was so easy to make too for a curry. Given that the meat is already cooked most likely had something to do with it. I served it with some steamed rice and there were no complaints. I was worried Hamsley might not be too keen on this one, but as I was cooking it he said it smelt like penang curry (one of his favorites) and was really looking forward to it. Turns out he loved it, so looks like I’ll be making it again!
The tomatoes don’t really work however. So if you are making this, I’d suggest leaving them out. Perhaps it’s the acidity of the tomato that just doesn’t go with the sweetness of the lychees and pineapple. I’m not too sure… just leave them out!
Thai Red Duck Curry
Get your hands on:
1 Chinese barbecued duck
1 tablespoon red curry paste
1 1/3 cups coconut milk
1/2 cup water or chicken stock
1 x 560g can rambutan or lychees, drained
1 cup chopped fresh pineapple (I used canned and it was fine)
1 cup fresh or frozen peas
2 tablespoons fish sauce
4 fresh kaffir lime leaves, very thinly sliced
10 cherry tomatoes (I’d personally leave these out)
Thai basil leaves, to garnish
Serve it with:
1. Use a sharp knife to cut the large portions of duck flesh off the carcass, leaving skin on; or get the people at the Chinese restaurant to do it for you. Cut into 2cm slices and set aside.
2. Heat a wok or large saucepan on high. Add curry paste and half of the coconut milk. Cook, stirring; for 2-3 minutes. Add the remaining coconut milk, water or stock, rambutan or lychees, pineapple, peas, fish sauce and lime leaves. Bring to the boil, then reduce heat and simmer gently for 3 minutes. Add duck slices and tomatoes and simmer for another 5 minutes. Garnish with Thai basil leaves and serve with steamed rice.