Roast Duck and Lychee Red Curry - Chef Recipe by John Chantarasak.
Gaeng daeng or red curries make up the largest range in the Thai culinary repertoire with their s...
1 number 19 duck
1 tin coconut milk
Lime juice for seasoning
Fish sauce for seasoning
2cm fresh turmeric
1 red chilli
4 coriander roots
2 kaffir lime leaves
1 stalk lemongrass
4 cloves of garlic
100mL oyster sauce
100mL soy sauce
2 x 60cm pieces tin foil
1 x 60cm piece greaseproof paper
1 x 60cm piece banana leaf
6 shallots, peeled, cut in half and finely sliced
2 cloves garlic, cut in half and sliced
2 small sliced chillies
1/2 tsp roasted shrimp paste
1 lemongrass, bruised and very finely sliced
1/2 tsp salt
Pinch ground black pepper
1 Tbs freshly squeezed lime juice
1 Tbs vegetable oil
1 Tbs white vinegar
Place all marinade ingredients in a blender and blitz until smooth.
Mix all sambal mutah ingredients in a bowl and set aside.
Place the tin foil on the bench in a crisscross shape, then place down greaseproof paper before placing the banana leaf on top.
Place duck in the centre of leaf, then pour over 3/4 of the marinade. Rub the duck well then roll up tightly making sure that the tin foil has no holes where moisture can escape.
Place on a tray - breast side up - and bake at 165 C for 3 hours. Allow to cool.
When cool enough, remove breasts and Marylands, sprinkle with some sea salt and place back into a hot oven to crisp up.
Place the duck bones into a saucepan and add the remaining marinade and tin of coconut milk. Simmer and reduce by a quarter.
Season with fish sauce and lime juice. Serve with stir fried vegetables, rice and sambal mutah.
Recipe provided by Palmer Wines Restaurant