Ingredients
- 1.8 kg Ducks
- 3 Large red chillies (Seeded and shredded)
- 1 tablespoon Thai red curry paste
- 2 1/2 cups Chicken stocks
- 1 Star anise
- 1 Cinnamon stick
- 2 cups Coconut creams
Instructions
- Preheat the oven to 200(degree)C (400(degree)F). Place the duck on a rack in a baking dish and prick the skin all over, especially where it is fatty. Bake for 1 hour or until the duck is a golden brown colour. Set aside to cool.
- Place the chillies and curry paste in a frying pan over low heat and cook for 1 minute. Add the stock, star anise and cinnamon and simmer for 3 minutes. Cut the cooked duck into pieces with a sharp pair of scissors and add coconut cream to the curry. Simmer for 6 minutes, turning occasionally.
- Place some duck and curry sauce in each bowl and serve with steamed jasmine rice.
- You can use an already barbecued duck from an Asian butcher instead of cooking one yourself.
Notes
Serves 4.