UK Duck Curry

Jade Nash


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☆☆☆☆☆ 0 votes

15 Min
45 Min
Pan Fry


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1 Tbsp
olive oil
6 large
duck fillet
2 Tbsp
red curry paste
0.5 large
red onion
2 clove
0.5 large
0.5 tsp
0.5 tsp
0.5 tsp
250 ml
chicken stock, light
100 ml
coconut cream
30 ml
lime juice

How to Make UK Duck Curry


  • 1Heat the olive oil in a skillet over a high warmth. When almost smoking, include the duck bosom, skin side down, and cook until the skin is a beautiful profound brilliant cocoa shading. Try not to flip over. Expel from the dish and cut into cuts 2cm thick. Hurl the duck cuts in the red curry glue and permit to marinate for no less than 30 minutes.
  • 2In the same griddle over a medium warmth, cook the onion until delicate.
    Include the minced garlic, lemongrass, bean stew, flavors and sugar and cook and mix for 2 minutes. Include the chicken stock and lime squeeze and convey to the bubble. Season. Promptly bring down the warmth and include the cut duck, stew delicately for 30 minutes until the duck is delicate.
  • 3Just preceding concocting time is, include the coconut drain and cleaved new coriander and warmth through. Present with a bit of crème fraîc.

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About UK Duck Curry

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: UK/Ireland

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