From the Salivate! kitchen

Roast Duck and Lychee Curry

Roast Duck and Lychee Curry

The story behind the dish

The richness of the roast duck and the creamy coconut gravy is balanced beautifully as you bite into the sweet lychees. Sublime

The recipe

Roast Duck and Lychee Curry

Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Serves
4
Difficulty
Easy

Ingredients

  • ¼ cup coconut cream
  • 2 tbsp red curry paste
  • ½ roast duck chopped and boned
  • 1 ¾ cup coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 tin lychees
  • 8 cherry tomatoes
  • 8 kaffir lime leaves torn in half
  • For garnish: handful of sweet basil leaves and 1 long red chilli seeded and finely sliced

Method

  1. Place the coconut cream in a saucepan or wok and simmer over a medium heat for about 5 minutes . You want it to separate so that a layer of oil forms on the surface. Stir the cream if it starts to brown on the edges.
  2. Add the curry paste and stir well to combine and cook unit fragrant
  3. Add the duck and stir for 5 minutes
  4. Add the coconut milk, fish sauce and palm sugar. Simmer over a medium heat for another 5 minutes
  5. Add the lychees and the baby tomatoes and cook for a minute or two, then add the lime leaves.
  6. Taste and adjust the seasoning then spoon into a serving bowl and sprinkle with basil leaves and chilli