This is the second time I’ve cooked duck. The first time I tried to cook a duck breast in a pan and then put it in the oven but it went too chewy. I was looking for duck recipes and found this on the Gressingham Duck web site and it was one of the quickest to prepare so I thought I would give it a go. It was so easy to make as you just bung everything into a food processor, then straight into one pan. The taste is 100 times better than out of a jar! Gressingham also do a very tasty spatchcock poussin and guinea fowl which are both available at the Sainsbury’s in Forest Hill SE23. I have a Poussin Sunday Roast recipe to share with you soon so keep an eye on my blog! Ingredients below the video.

Ingredients:

  • 4 Gressingham Skinless Duck Breasts, cut into 2cm pieces
  • 2 tbsp olive oil
  • 2 x 400ml tins coconut milk
  • 3 Shallots, skinned and roughly chopped
  • 2 Red chillies, de-seeded
  • 3 Garlic cloves, peeled
  • ½ inch piece fresh ginger
  • ½ inch piece fresh galangal
  • 4 Fresh lime leaves
  • 2 Lemongrass sticks, outer skin removed and finely sliced
  • ½ bunch coriander, washed and leaved and stalks separated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • A Few Thai basil leaves to garnish
  • 2 tbsp Palm sugar (or demerera)
  • 2 tbsp Fish sauce
  1. Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.
  2. Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutes.
  3. Serve the curry into four bowls and garnish with the fresh coriander and Thai basil leaves.

Recipe from the Gressingham Duck web site.
Music by Ben Sound http://www.bensound.com

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2 thoughts on “Fragrant Thai Duck Curry

  1. Hi Iris
    This is one of my favourite dishes! Thanks for sharing, I’m going to try to make this myself! You’ve inspired me. Thank you!

    Like

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