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Curry Roasted Duck with Lychee

Lorna partnered with Emily to demonstrate at the South Arm Community Kitchen. While Emily made a soup and 2 side dishes, Lorna made a main dish.


Lorna made a Curry Roasted Duck with Lychee. This dish is very colourful and it makes a great potluck dish. You may substitute the roasted duck with fresh tofu skin pouches that had been lightly pan fried for a vegetarian curry dish. This is a mild curry dish.

Ingredients

  • 1 roasted duck, cut up
  • 1 can (400ml) coconut milk for cooking
  • 2 cans (565ml) lychee in syrup (reserve syrup from 1 can)
  • 1 can (14oz) pineapple slices, cut into big chunks
  • 1/2 pack of Glico curry (Japanese curry)
  • 1 bottle (195g) of red curry paste
  • 6 cloves garlic – minced
  • 1 yellow pepper, cut into triangles
  • 1 orange pepper, cut into triangles
  • 1 red pepper, cut into triangles
  • 1 medium onion, cut into big chunks
  • 3 to 4 celery sticks, cut into triangles
  • 1 small pack of grape tomatoes
  • salt to taste (about 1 teaspoon)

Source: Lorna

Serves: 10 to 12; prep time: 20 minutes; cooking time: 30 minutes

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