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.

Lorna served the Curry Roasted Duck with Steamed Brown Rice.

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

Instructions

Drain the lychee, reserving 1 can of juice.

Heat oil in a large saucepan. Saute onion until lightly brown. Add minced garlic and saute for another 30 seconds or until you can smell the garlic fragrance.

Add the curry pastes.

Add the syrup from one can of lychee.

Add coconut milk and bring to a boil.

Add all the bell peppers, lychee, celery, grape tomatoes and pineapples and bring back to a boil. Add more water if needed. Season with salt.

Add roasted duck and heat until the duck is heat through.