Sujet's Red Duck Curry

Remove flesh from duck and discard bones. Cut into bite sized pieces. Set aside.

Heat half of the coconut milk in a saucepan over medium heat. Add red curry paste and stir well to combine. Cook for about 5 minutes until the oil starts to come to the surface.

Add duck, fish sauce, lychee juice, lychees, remaining coconut milk and pineapple pieces. Bring to the boil and add apple eggplant, pea eggplants and sliced chilli. 

Cook for a few minutes until vegetables are just tender but not overcooked. Turn off the heat and add kaffir lime leaves and lastly the basil leaves. Do not cook any further as the basil will turn black. Serve with steamed rice.

300g roast duck (not barbecued duck)
400ml coconut milk
3 tbsp red curry paste (recipe follows)
1 tbsp fish sauce
1 tbsp lychee juice
4 canned lychees
4 large pieces fresh pineapple, peeled
100g apple eggplants, cut into wedges
100g pea eggplants
1 long red chilli, diagonally sliced
6 kaffir lime leaves, torn
50g sweet basil leaves, torn

Red Curry paste

10 large dried red chillies
1 stalk lemongrass, white section only, sliced
2cm piece galangal, sliced
Rind of 1 kaffir lime
1 eschallot, sliced
7 cloves garlic
1 cm piece fresh turmeric, sliced
1 tbs shrimp paste
2 to 3 red birds eye chillies
1/4 cup water

Soak dried chillies in warm water for 10 minutes until soft. Drain and place into a blender with remaining ingredients. Process until it forms a smooth paste.

Fry paste in vegetable oil for 10 minutes to remove the raw taste. Spoon into a clean dry jar and store in the refrigerator.


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