Having planned to fail miserably at my first coriander duck attempt, I had bought two extra duck breasts. We love cooking with duck. People who haven't had it before usually say it tastes like lamb or very tender beef. It was easy to figure out what to do with the leftovers...duck curry!
Note: This recipe requires marinating time.
2 duck breasts, skinned and sliced thinly on a diagonal
6 tablespoons/cubes of red curry paste (or store-bought but watch the sodium!)
1 cup coconut milk
2 cups hot water
2 cups pineapple slices (fresh or canned), cut into smaller pieces
1 cup Thai basil leaves
Jasmine rice, cooked according to instructions
1. In a medium bowl, coat the duck slices with 2 tablespoons/cubes of red curry paste. Marinate for three hours (or up to 24).
2. When duck is done marinating, cook the remaining four cubes of curry paste over medium-high heat until fragrant (about 2 minutes).
3. Add the duck and cook, stirring constantly, for two or three minutes.
4. Add the coconut milk and two cups of water.
5. Bring mixture to a gentle boil and cook for three minutes.
6. Reduce heat to low. Cover pan. Simmer duck for an additional 10 minutes.
7. Stir in the pineapple and basil leaves and cook for an additional two minutes.
8. Serve over rice.