Duck Red Curry with Roasted Kumara and Crispy Shallots

Duck Red Curry with Roasted Kumara and Crispy Shallots

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 3, 2017.
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This fragrant curry is bursting with flavour.

Ingredients

Roasted Kumara

  • 100g orange kumara, scrubbed and diced 1cm
  • 1 teaspoon crispy shallots

Duck Red Curry

  • 1 confit duck leg
  • 1/4 red onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely grated ginger
  • 1 tablespoon mild Thai red curry paste
  • 1/2 can coconut cream (shake well before opening)
  • 2/3 cup water
  • 1/2-1 tablespoon fish sauce or soy sauce
  • 1 teaspoon sweet chilli sauce (optional)
  • 1 handful baby spinach leaves, roughly chopped
  • 1/2 tomato, diced 1cm
  • 1 handful mung bean sprouts
  • 2-3 teaspoons of lemon juice

To Serve

  • 11/2 tablespoons picked coriander leaves
  • 2 freeze dried lychees, roughly crushed (optional)

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 12-15 minutes, until tender and starting to caramelise. Turn once during cooking. When kumara has 2 minutes cook time remaining, add crispy shallots to warm through for 1-2 minutes.
  2. While kumara is roasting, remove duck from pack and discard excess fat. Pat duck dry with paper towels and season skin with salt. Heat a small drizzle of oil in a medium, preferably non-stick, fry-pan on low-medium heat. Cook duck, skin-side-down, for 2-3 minutes until skin is crispy and golden.
  3. Place duck on tray next to kumara, reserving pan and 1 tablespoon of the duck fat. Bake for 5-6 minutes, until warmed through. Set aside. Heat reserved pan and duck fat on medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, until onions are soft.
  4. Reduce heat to low and add curry paste. Cook for about 1 minute, stirring constantly, until fragrant. Add coconut cream, water, fish sauce/soy sauce, and sweet chilli sauce (if using). Stir to combine.
  5. Return duck to pan and bring to a gentle simmer. Cook for about 2-3 minutes, until flavours develop and sauce has thickened. Stir through spinach, tomato, mung bean sprouts and lemon juice for 30 seconds, until warmed through.
  6. To serve, spoon duck red curry into a bowl. Sprinkle over roasted kumara with crispy shallots, coriander and lychees (if using).

Nutritional Information

Energy 2989 kj
714 kcal
Protein 56.8g
Carbohydrate 30.5g
Fat 40.5g