Roasted Duck Curry Recipes

ROASTED DUCK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

CURRIED DUCK

Steps:

• To make the broth, heat a nonstick pot. Add the duck trimmings, neck and heart and stir to brown for about 2 minutes. Add the garlic, carrot, celery, lemongrass and bay or lemon leaf and 6 cups water and simmer for 2 hours, adding more cold water as needed to barely cover the trimmings. Strain, cool, remove fat and refrigerate.
• To make the curry, place the onions, shallots, garlic, ginger and saffron in a food processor and pulverize to a fine paste. Set aside.
• Mix together 1 teaspoon of salt and 1 tablespoon of curry powder and dust each side of the duck meat. Place 1 tablespoon of olive oil in a heavy-bottomed casserole over high heat. When nearly smoking, add the duck legs and thighs, reduce heat to medium high and cook, turning to brown on all sides. Remove. Add the duck breasts, skin side down, and cook for 5 minutes. Remove and set aside.
• Drain all but 1 tablespoon of the fat from the pot. Add the pureed vegetables and cook over medium-low heat, stirring as necessary to avoid burning, for about 5 minutes. Add the apple, the banana, the anise and the lemongrass and cook until the mixture is relatively dry, about 7 minutes. Add the duck and more curry (if desired), the brandy, the wine and the tomatoes and simmer for about 10 minutes. Add duck stock and simmer for 20 minutes. Add chicken broth.
• When the mixture is once again simmering, add the okra, zucchini and scallions and allow to simmer until tender, about 10 minutes. Remove the zucchini and the scallions and keep in a warm place. Allow the duck to cook about 20 more minutes, remove and place on a warm platter with the zucchini and scallions.
• Return the sauce with the okra to the burner. Taste and adjust seasoning with salt, black pepper or curry powder. Simmer for 5 minutes. Carefully lift 2 tablespoons of the thick part of the coconut milk from the top of the can. Whisk this into the sauce and remove from heat immediately. Ladle the sauce over the duck and vegetables. Serve immediately with steamed rice.

DUCK CURRY

Steps:

• Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
• Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
• Add garlic and chilli and cook for 2 minutes.
• Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
• Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
• Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
• Add the duck and simmer for 10 minutes.
• Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.

BIG JOHN'S THAI ROAST DUCK WITH RED CURRY

Steps:

• Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
• In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
• Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
• Stir in eggplant, lychee, chili and tomato.
• Add sugar and fish sauce, mix well.
• Add kraffir lime leaves and basil. Stir again and remove from heat.
• Serve immediately. Spoon over Jasmine rice.

GRANDMA'S ROASTED DUCK

Steps:

• Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.