Thursday, March 28, 2024 | Ramadan 17, 1445 H
broken clouds
weather
OMAN
23°C / 23°C
EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI

Gaeng Phed Ped

Roasted-Duck-Curry
Roasted-Duck-Curry
minus
plus


Ingredients


120 g Roasted duck


20 g Cherry tomatoes


20 g Lychee


20 g Pineapple


20 g Red Grapes


30 g Eggplant


10 g Baby Eggplant


3 g Red Big Chili




5 g Sweet Basils


30 g Red Curry paste


250 ml Coconut milk


15 ml Fish Sauce


3 g Sugar


5 g Palm Sugar


5 g Chicken Stock Powder


15 ml Cooking oil




Duck Marination


30 g Lemon glass


10 g Lemon leaves


3 g Salt


3 g Black pepper


15 ml Soya sauce


30 ml White Vinegar


5 ml Black Soya Sauce




METHODS




  1. Marinate the duck for 12 to 24 hours
  2. Roast the duck in the oven at 170 degrees Celsius for 60 to 70 minutes
  3. Fillet and slice the duck
  4. Heat cooking oil and add red curry paste, stir until fragrant
  5. Add coconut milk to the mixture
  6. Season with fish sauce, sugar, palm sugar and chicken stock powder
  7. Add eggplants, baby eggplant, cherry tomato, lychee, pineapple, red grapes and continue to cook
  8. Add the remaining ingredients until boiled
  9. Pour into bowl and serve with steamed Jasmine Rice




Thais love their curries. And make curries with roasted duck and you sure have a hit.


Roasted duck in red curry has grown in popularity in recent years that this dish has become one of well-known Thai food among expats and foreigners.


Just like any meat, there are a few things to remember when roasting duck.


Duck, in particular, is made, in quite large percentage, of duck fat. So while you may think you have a big bird, once cooked, it can actually shrink.


Just like chicken, it is highly recommended to cook it until it’s no longer pink. Thus, it needs de-fatting or it will taste greasy. To de-fat the duck, you have to score and prick it all over to encourage the fat to run out.


If you want a crispy skin, make sure to dry the skin well first, preferably overnight before defatting. Don’t add any liquid to the skin side of the duck as it cooks.


After roasting a duck, you’d definitely end up with a lot of fat. Don’t throw it away. Google some ways on how you can best use.



SHARE ARTICLE
arrow up
home icon