Woman’s Weekly New Zealand – August 05, 2019

36 NewZealandWoman’sWeekly

RedThaiduckcurry

• I used to make my own
  pastes, but now I prefer to
  buy a small jar of quality
  paste and have it on standby
  in the fridge – it lasts forever!

Nici’s note...

SERVES2-4

I usedtoorderthiscurryat

a Thairestaurantallthetime

untilI decidedtomakemy

ownversion.It’stheperfect

dishforduckbreast.

1 smalleggplant

3-4 tbspoliveoil

2 duckbreasts,skinon,patted

dryandsalted

2 tbspstore-bought

redcurrypaste

2 kaffirlimeleaves

1-2 redchillies,de-seeded

400mlcoconutmilk

1 tsppalmorbrown

sugar(optional)

1 cupredgrapes,halved

A handfulofgreen

beans,trimmed

1 juicylime,toserve

FewsprigsofThai

or regularbasil

Beansprouts

BrownJasminerice,toserve

1 Halvetheeggplantlength-

wise,thensliceintosemi-

circles.Brushwithoil.

2 Heata medium-sized

saucepan(orwok)tomedium-

hot andfrytheoiledeggplant

untilbrownedononeside.Turn

duck!

GO QUACKERS FOR

THESE DELICIOUS DISHES

and cook to colour the other

side. Remove and set aside.

3 Pat duck breasts dry. With a

sharp knife, make a criss-cross

pattern in the skin and salt both

sides well. Heat 1 tbsp of olive

oil in a pan to medium and

carefully lay the breasts, skin-

side down, in the pan. Lower

the heat and cook until the skin

is crisp and much of the fat has

rendered – about 8-10 minutes.

Turn and cook for a further

3-4 minutes, then rest for 10

minutes before cutting into

1cm-thick slices. Drain off all

but 1 tbsp of duck fat from the

saucepan (save it for roasting

potatoes!) and fry the spice

paste for 2 minutes. Add the

kaffir leaves and chilli, then

pour over the coconut milk.

Simmer for 3-4 minutes, then

taste – add some sugar if you

feel it needs it.

4 Add the eggplant, grapes

beans and duck, simmering

until the beans are just cooked.

5 Ladle into bowls, squeeze

over the lime juice and garnish

with the basil. Serve with the

bean sprouts and rice.

Nici Wickes

FOOD EDITOR

Perfectpoultry!

Herearesome
gorgeous ideas for
this dark and delicious
poultry! These recipes
will work wonders for
eitherstore-bought or wild
duck.And Mum has joined
theparty too! Duck à l’orange
cake, anyone?

ith

niciWICKES

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