Red Duck Curry
Recipe from Luv-a-Duck by Adrian Richardson
Serves 4 | 
Prep 10 min | 
Cook 20 min
Ingredients
- 2 packs Luv-a-Duck Duck Breast 260g
- Salt and pepper
- 195g AYAM™ Thai Red Curry Paste
- 2 tbsp extra virgin olive oil
- 1 brown onion
- 4 cloves garlic
- 1 block firm tofu
- 1 bunch coriander
- 1 stalk curry leaves
- 1 bunch garlic chives
- 2 spring onions
- 270ml AYAM™ Coconut Milk
- 2 cups stock (chicken or vegetable)
- 1 red chilli
- 1 green chilli
To serve
- 1 spring onion, greens thinly sliced
- AYAM™ Coconut Cream
Method
- Thinly slice duck breast with the skin on. Place in a bowl and season with salt, pepper, and a generous spoonful of red curry paste. Stir to coat the duck and set aside.
- Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat.
- Add duck with remaining curry paste to the pan and stir around for a few minutes to brown the duck and fry the curry paste.
- Add tofu, spring onion, herbs, coconut milk and stock. Bring up to the boil and then reduce heat to a simmer, cooking for around 20 minutes.
- Serve with a dollop of coconut cream and thinly sliced spring onion.
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