Duck And Pineapple Curry Food

TENDER DUCK & PINEAPPLE RED CURRY

Tender duck & pineapple red curry image

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining

Provided by Barney Desmazery

Time 2h20m

Number Of Ingredients 9

Ingredients

6 duck leg
2 tbsp light brown sugar
4 tbsp red Thai curry paste
1 can coconut milk
2 tbsp fish sauce
6 kaffir lime leaves
1 small pineapple , peeled, cored and cut into chunks
1 red chilli , deseeded and finely sliced, to serve (optional)
Thai basil leaves , to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

Nutrition Facts : Calories 659 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.29 milligram of sodium

THAI RED DUCK & PINEAPPLE CURRY

Thai Red Duck & Pineapple Curry image

A tasty Thai red curry that is easy to prepare and makes use of many store cupboard ingredients.

Time 1h40m

Yield Serves: 4

Number Of Ingredients 8

Ingredients

4 x duck legs
2 tbsp thai red curry paste
1 tin pineapple chunks
1 tin coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
2 kaffir lime leaves
Fresh coriander to serve

Steps:

Sear the duck legs in a casserole pan, with a little oil, on all sides until golden brown.
Remove form the pan and set aside.
Add the curry paste to the pan and cook for 1 minute stirring continuously making sure all sticky bits of duck are scraped off the bottom of the pan.
Add the coconut milk and bring to the boil.
Add the fish sauce, sugar, lime leaves and duck legs along with 1 tin of water to the pan, place on a lid and cook in the oven for 1 hour 20 mins at 180c until the legs are tender.
Remove from the oven, skim off any excess fat, add the pineapple chunks to the sauce and serve with fresh coriander and fluffy rice.

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