I've been craving for spicy stuff and duck for some weird reason. Well, noone can explain pregnancy cravings, a certain someone is just glad that I'm not craving for lobsters, abalone, or anything of that sort, you know what I mean. Duck is fairly easy to get, just that we cook it once in a blue moon due to the amount of oil that it contains.
Check out the duck frying in its own oil...not a single drop of oil was added. Simply a pot and duck meat. I got about an inch of oil from frying one whole duck!
Due to work, and all the things going on in my life now, I chose the easy way out - using instant curry paste. And I added extra ingredients to add more flavour.
ByPrep time: 15 minsCook time: 1 hrYield: serves 4-6
- 1 whole duck - chopped into fairly large pieces
- 1 bulb garlic - peeled and crushed
- 2 red onions - sliced
- 2 stalks lemongrass
- 1 packet (200 g) instant red curry paste
- 2 cups chicken stock
- 1 1/2 packet (300 ml) coconut cream
- 1 can lychee (227 g drained weight) - drained, reserve 200 ml of juice for later use
- 1 can pineapple (260 g drained weight) - drained
- 150 g oyster mushroom
- 260 g cherry tomatoes
- Juice of 1 lime
- Fish sauce to taste
- Place duck pieces skin side down in a Dutch oven or large pot. Slowly render fats under medium heat until skin is browned. Brown the other sides as well. You may have to do this in batches, do not overcrowd the pan. Leave the duck pieces aside for later use. You can soak up the excess oil with kitchen towels.
- Remove the fats leaving only about 1 tbs of oil in the pot.
- Add garlic, onions and lemongrass. Fry until fragrant.
- Add in curry paste, fry until fragrant.
- Mix in duck pieces, then add chicken stock and 200 ml of lychee juice. Bring to boil.
- Reduce heat, slowly stir in coconut cream. Leave to simmer for about 1 hr 20 mins, covered.
- Mix in drained pineapples, lychee, cherry tomatoes and oyster mushrooms. Leave to cook for further 10 mins.
- Season to taste with lime juice and fish sauce.