This is a delicious and fast entree that will impress your family and guests. If no duck is available, chicken can be used instead.
4 duck breasts, skin removed
2 Tbsp five-spice powder
2 Tbsp sesame oil grated rind and juice of
2 tsp Thai red curry paste
2 Tbsp Thai fish sauce
1 Tbsp palm sugar or light muscovado (brown) sugar
1 1/4 cup coconut milk 2 fresh red chillies, seeded
4 kaffir lime leaves (if available, if not then 1/2 a lime can be used) small bunch of coriander (cilantro) chopped, to garnish
No nutrition information available
Cut the duck meat into bite size pieces and place in a bowl with the five-spice powder, sesame oil and orange rind and juice. Stir well, cover bowl and place in refrigerator for at least 15 minutes or up to 24 hours. Once marinated, strain the duck from the marinade. Pour marinade into a wok or large Cuisinart frying pan and bring to a boil. Stir in the curry paste and cook for 2 to 3 minutes until well blended. Add the duck and cook for an additional 3-4 minutes, stirring constantly, allowing all sides to brown. Add the fish sauce and palm sugar and cook for 2 more minutes. Stir in the coconut milk until smooth, then add the chillies and lime leaves if available. If no lime leaves are available a squirt of fresh lime juice can be added. Simmer for about 5 more minutes then spoon into a dish, sprinkle with the coriander and serve. Enjoy!