Stir-fried Duck in Greens Recipe

2 lb/ 1 kg
2 tsp/ 10 ml
1 tbsp/ 15 g
1 tsp/ 15 g
1 stalk

4
8 oz/ 250 g
1 tbsp/ 15 g
2 tbsp/ 30 ml
1 tbsp

Chinese barbecued or roasted duck
vegetable oil
Thai Red Curry Paste
shrimp paste
fresh lemongrass, finely sliced or 1/2 tsp/ 2.5 g dried lemongrass, soaked in hot water until soft
fresh red chili peppers
Chinese broccoli (gai lum) or Swiss chard, chopped
palm or brown sugar
tamarind concentrate
Thai fish sauce (nam pla)

Method:

1. Slice meat from duck, leaving the skin on, and cut into bite-sized pieces. Reserve as many of the cavity juices as possible.

2. Heat oil in a wok over a medium heat, add curry paste, shrimp paste, lemongrass, and chili peppers, and stir-fry for 3 minutes or until fragrant.

3. Add duck and reserved juices and stir-fry for 2 minutes or until coated in spice mixture and heated. Add broccoli or chard, sugar, tamarind, and fish sauce and stir-fry for 3-4 minutes or until broccoli is wilted.

(serves  4)

 

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