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.


Lorna served the Curry Roasted Duck with Steamed Brown Rice.


  • 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


Curry-Duck-12Drain the lychee, reserving 1 can of juice.
Curry-Duck-4Heat 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.

Curry-Duck-5Add the curry pastes.
Curry-Duck-6Add the syrup from one can of lychee.
Curry-Duck-11Add coconut milk and bring to a boil.
Curry-Duck-8Add all the bell peppers, lychee, celery, grape tomatoes and pineapples and bring back to a boil. Add more water if needed. Season with salt.
Curry-Duck-7Add roasted duck and heat until the duck is heat through.

This Post Has One Comment

  1. TimeToChow

    Whenever i think of curry duck i think of the the thai style. This is an interesting dish. thanks for sharing.

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