Thai Duck Curry with Lychee Coconut Salad

Thai Duck Curry with Lychee Coconut Salad

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 16, 2020.
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Ingredients

Rice

  • 1 tsp thinly sliced ginger
  • 1 cup jasmine rice
  • 1 1/2 cups boiling water
  • 1/2 pack baby spinach, roughly chopped

Duck Curry

  • 1 pack duck breasts, trimmed of overhanging fat
  • 1 stick lemongrass, cut in half lengthways
  • 1/2-1 tsp Thai red curry paste
  • 200ml coconut milk
  • 2 tsp fish sauce
  • Juice of 1/2 lime
  • 1 tsp lychee juice

Salad

  • 1 can lychees, drained, juice reserved & lychees roughly torn
  • 1 pack coconut thread
  • 1/2 pack mung bean sprouts
  • Juice of 1/2 lime
  • 1/2 bunch coriander, roughly chopped

To Serve

  • 1 pack crispy shallots

Steps

  1. Bring a half full kettle to the boil. Prep & cook rice. Combine ginger, rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Once rice is cooked, remove ginger and fold through spinach.
  2. Prep & cook duck. Trim duck of overhanging fat and discard. Score skin at 1cm intervals. Pat dry and season. Heat a dry fry-pan on medium-high heat. Cook duck, skin side down, for about 8 minutes, until fat has rendered and skin is golden. Flip, reduce heat to low-medium and cook for 4–5 minutes, until medium. Rest, covered.
  3. Cook curry sauce. Heat a drizzle of oil in a pot on medium heat. Add lemongrass and curry paste and fry for about 30 seconds, until fragrant. Add remaining curry ingredients (except duck) and simmer on medium-low for about 5 minutes, until thick. Season to taste and remove lemongrass before serving.
  4. Prep salad. In a bowl, toss all salad ingredients together. Season to taste.
  5. Finish duck. Thinly slice duck and stir any resting juices through curry sauce.
  6. Serve rice and curry sauce topped with duck, salad and crispy shallots.

Nutritional Information

Energy 2793 kj
668 kcal
Protein 20.6g
Carbohydrate 62.5g
Fat 37.2g