COOK ONCE, EAT TWICE

Make winter dinners easy with this warming and delicious duck curry two from one idea.

- OLIVIA BLACKMORE

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).