RECIPE 1
Duck red curry
PREP + COOK TIME 35 MINUTES SERVES 4
1½ Peking-style roast ducks (1.8kg) (see notes)
1 tablespoon vegetable oil
⅓ cup (100g) red curry paste
¼ cup (65g) grated palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate
2 fresh makrut lime leaves, sliced thinly
3¼ cups (800ml) coconut milk
1 medium red capsicum (200g), chopped
300g gai lan, cut into 5cm pieces
1 cup (140g) frozen peas
1 fresh long red chilli, sliced thinly
¼ cup loosely packed fresh coriander leaves
1 medium lime (90g), cut into wedges
steamed jasmine rice, to serve.
1 Remove duck meat using a small sharp knife, keeping skin over breasts intact. Reserve carcass; reserve remaining skin. Slice breast and shred meat from legs. Transfer 2 cups (250g) of the shredded leg meat to a medium bowl; refrigerate meat, skin and carcass for Recipe 2 (right).
هذه القصة مأخوذة من طبعة Issue 83 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 83 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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