Roast Duck Curry

Duck is a favorite Thai fowl. Roast chicken, while not as as rich, also makes a splendid curry. Make it easy by starting with a store-bought already roast duck or chicken.

20m
Prep time
1h 15m
Cook time
320
Calories
14
Ingredients
8
Servings

What you'll need

Minced Garlic

Ingredients

Step1
1 (3 lbs) whole duck (1.5 kg)
1 tbsp (15 ml) peanut or vegetable oil
1 tsp (5 ml) Minced Garlic
4 kaffir lime leaves (optional)
3 tbsp (45 ml) Thai Kitchen® Red Curry Paste
3 tbsp (45 ml) tomato paste
1/2 cup (125 ml) Kitchen Basics Chicken Cooking Stock
1/2 cup (125 ml) Thai Kitchen® Coconut Milk
2 tbsp (30 ml) Thai Kitchen® Peanut Satay Sauce
2 cups (500 ml) green beans, cut diagonally into 1-inch (2 cm) pieces
3 large tomatoes, cut into wedges
1 tbsp (15 ml) chopped fresh basil
Cooked Thai Kitchen® Jasmine Rice
Whole basil leaves (optional)

Nutrition information (per Serving)

320Calories
60mgCholesterol
230mgSodium
15gProtein
25gTotal Fat
2gFiber
8gCarbohydrates

Preparation

Preheat oven to 350°F (175°C). Place duck in roasting pan. Bake 1 hour or until almost cooked through. Cool duck. Remove skin. Cut meat into bite-sized pieces. Set aside.
In large skillet or wok, heat oil on high heat. Add ginger and kaffir lime leaves; stir fry 30 seconds or until fragrant. Add red curry paste and tomato paste; stir fry 3 to 4 minutes. Add stock, stirring to release browned bits from bottom of skillet. Add coconut milk, peanut satay sauce, green beans and tomatoes. Bring to boil. Reduce heat to low; simmer 3 to 4 minutes or until green beans are tender.
Stir in duck. Simmer 2 to 3 minutes or until heated through. Stir in chopped basil. Remove lime leaves before serving. Serve with cooked Jasmine Rice. Garnish with whole basil leaves, if desired.

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