Roast Red Curry Duck
Source of Recipe
Chef Adam M. Lamb
List of Ingredients
Serves 4
2 lb. Jasmine Rice
6 cup Water or Chicken Broth
1/2 ea Onion, White
2 ea. Bay Leaf
1 tsp. Allspice
1 tsp. Coriander, ground
1 ea. Duck, whole, 2-3lb.
2 cup Soy sauce, light
1 ea. Orange, zest & juice
1 tsp Ginger, grated
1 ea. Shallot, diced
1 TB Honey
4 can Coconut Milk, 8 oz
2 TB Red Curry
1 ea. Lemongrass
1 pc. Ginger
1 ea. Bay Leaf
1 ea. Tomato, diced
1 ea. Red Pepper, diced medium
1 ea. Green Pepper, diced medium
1 ea. Red Onion, diced medium
1 lb. Pineapple, diced mediumRecipe
Mix soy sauce, orange, ginger, shallot and honey. Mix well.
Baste duck, roast at 350 degrees for 45-55 minutes until golden brown and when pierced, juices run clear.
Chill, cut into quarters.
In a sauce pan, saute ginger, lemongrass, tomato, add coconut milk, bay leaf and red curry, bring to a boil, reduce heat, simmer for 15 minutes, strain and reserve.
In a saucepan, saute onion and bay leaf, saute rice briefly, add water or chicken stock, bring to a boil, reduce to simmer, cover and let cook for 15 minutes until tender and fluffy. Place in bowls and cover until ready.
To finish the meal, place the duck pieces on a roasting rack, baste once more with marinade and heat in oven until crisp.
In a heavy saute pan, heat and add 1 tsp pepper flake, onion and peppers saute briefly, add pineapple, 2 tb. diced tomato.
Add 1/2 cup chicken stock, then curry sauce.
Add sauce on top of rice, arrange duck and add crispy papadams.
Chef Adam M Lamb
Muvico Premier Theaters, Bistro & Bar
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