tender duck pineapple red curry

Tender duck & pineapple red curry

POULTRY MAIN DISH RECIPES

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This sluggish cooked curry improves whenever made as long as two days ahead, ideal for loose engaging

Cooking Ingredients

    • 6 duck leg
    • 2 tbsp light earthy colored sugar
    • 4 tbsp red Thai curry glue
    • 1 could coconut at any point milk
    • 2 tbsp fish sauce
    • 6 kaffir lime leaves
    • 1 little pineapple, stripped, cored and cut into lumps
    • 1 red stew, deseeded and finely cut, to serve (discretionary)
    • Thai basil leaves, to serve (discretionary)

Cooking Direction

    Technique
    Stage 1
    Heat broiler to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof griddle or meal dish on a low intensity for a decent 10-15 mins, turning once, until hued everywhere. Eliminate from the skillet. Add the sugar to the fat in the skillet and cook until caramelized, then add the curry glue and cook for not many mins until fragrant. Mix in the coconut milk and a portion of a jar of water. Stew and mix until everything is consolidated, then, at that point, add the fish sauce and lime leaves.

    Stage 2
    Slip in the duck legs, cover the skillet and cook in the broiler for 1½ hrs until the duck is truly delicate. Lift the duck legs into a serving dish and eliminate fat from the sauce, in the event that you like. The curry can be ready to this stage as long as 2 days ahead and left in the ice chest, in which case eliminating the fat will be simpler.

    Stage 3
    Put the container back on the intensity, add the pineapple and stew for 2 mins. Change the flavoring, adding more fish sauce for salt, and more sugar for pleasantness. Without a second to spare, mix through a portion of the bean stew and around 50% of the Thai basil leaves, in the event that utilizing, pour over the duck, dissipate with the remainder of the bean stew and basil. Present with jasmine rice