Duck and Pepper Curry

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Duck and Pepper Curry
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
For the duck
½ duck leg
5 garlic cloves
1 stem cilantro
salt
peppers
1 sweet soy sauce
1 ½ Tbsps honey
For the curry
2 Red Bell pepper
3 Tbsps vegetable oil
4 Kaffir lime leaves
10 Thai basil
2 Tbsps Red Curry paste
400 milliliters Coconut milk
2 Tbsps Fish sauce
1 Tbsp sugar
Coriander (to sprinkle)
How healthy are the main ingredients?
Coconut milkhoneysugargarlic clovesaltsoy sauce

Preparation steps

1.

For the duck: Rinse the duck and pat dry. Peel the garlic and chop. Chop the cilantro. Transfer the garlic and cilantro to a food process and process into a paste. Season with salt and pepper then mix in the soy sauce and honey. Coat the duck with the paste inside and outside, cover and marinate for 2 hours. Preheat the oven to 190°C (approximately 375°F), arrange the duck on a wire rack set over a roasting pan and roast for 10 minutes. Reduce the heat to 180°C (approximately 350°F) and roast for another 80 minutes, basting with pan juices occasionally. Carve the duck. 

2.

For the curry: Cut the peppers in half, remove the stems and seeds, rinse and cut into strips. Heat the oil in a wok and sauté the curry paste for 3 minutes. Add 5 tablespoons coconut cream (from the top of the coconut milk) and simmer over low heat for 1 minute. Rinse the herbs then add to the wok along with the pepper strips and simmer for another 3 minutes. Add the duck, fish sauce, sugar and remaining coconut milk and simmer for 2 minutes. Garnish with cilantro leaves before serving.