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Duck Curry

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Ingredients

Adjust Servings:
1 kg peking duck
1 tablespoon oil
1 red onion finely chopped
2 garlic cloves crushed
1 fresh red chili pepper seeded and chopped
1 tablespoon red curry paste
1 tablespoon smooth peanut butter
400 ml coconut milk
1 1/4 cups chicken stock
1 tablespoon lime juice

Nutritional information

805.7
Calories
496g
Calories From Fat
55.2g
Total Fat
27.6 g
Saturated Fat
342.2mg
Cholesterol
704.8mg
Sodium
10.8g
Carbs
0.9g
Dietary Fiber
3.6g
Sugars
67g
Protein
483g
Serving Size (g)
4
Serving Size

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Duck Curry

Features:
    Cuisine:

    excellent flavour

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Duck Curry, Pretty quick to prepare and cook. Delicious!, excellent flavour, Pretty quick to prepare and cook. Delicious!


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    Steps

    1
    Done

    Remove Skin and Bones from Peking Duck and Cut Meat Into Bite-Size Pieces. (leave Skin on If Preferred.).

    2
    Done

    Heat Oil in Saucepan or Wok Over Medium Heat, Add Onion and Cook For 5 Minutes.

    3
    Done

    Add Garlic and Chilli and Cook For 2 Minutes.

    4
    Done

    Stir in Curry Paste and Cook For 1 to 2 Minutes, or Until Fragrant, Then Stir in Peanut Butter.

    5
    Done

    Gradually Whisk in the Coconut Milk and Cook For 2 Minutes, or Until Well Combined.

    6
    Done

    Add the Stock, Bring to Boil, Then Reduce Heat and Simmer For 10 Minutes.

    7
    Done

    Add the Duck and Simmer For 10 Minutes.

    8
    Done

    Stir in the Lime Juice and Fish Sauce. Scatter the Coriander Over the Top and Serve With Rice or Noodles.

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    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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