Duck Magret in Thai Red Curry

Duck Magret in Thai Red Curry

Many Italians only or prefer to eat only Italian. Hence Italian food is very good in the country, but there is a dearth of foreign (not to mention good foreign) cuisines everywhere. I find that particularly frustrating as I do so enjoy eating something different every day. And while I like Italian food in general, too much of it is boring and at times the thought of more pasta or pizza actually makes me feel nauseous.

Hence when Hubby invited F and M to dinner, I decided to prepare an "exotic" main course as my missionary attempt at educating their palate. Besides I felt like eating duck so Duck Magret in Thai Red Curry it was to be.

Some may remember that I attended a Thai cooking class at @Sunrice Culinary Academy a few years ago in Singapore. One of the dishes we learnt to made was the above, only we used Chinese Roast Duck then. I actually much prefer the Magret (breast), which is really tasty and juicy and which can be eaten pink. So I've adapted the curry accordingly.

Duck Magret in Thai Red Curry :

Duck Magret

Shallots

Garlic

Galangal

Ginger

Lemongrass

Ground Coriander Seeds

Ground Cumin

Ground Cinnamon

Ground Turmeric

Star Anise (optional)

Red Curry Paste

Palm Sugar

Fish Sauce

Kaffir Lime Leaves

Sweet Thai Basilic Leaves

Coriander Leaves

Lime Juice

Thai Aubergine or Long Beans or Zucchini

Red Bell Pepper

Cherry Tomatoes

Grapes

Pineapple

Green Apple

Salt and Pepper

Chilli

Make a few cuts on the skin of the duck magrets but without them reaching the meat. Heat up a little oil in a non-stick casserole and grill the magrets skin-side down for 7 minutes. Turn over and brown the meat side for 2 minutes. Remove the magrets and slice them. Set aside. They should be very pink on the inside.

In the same oil (now with duck fat), brown the shallots, ginger, galangal, lemongrass and the dry spices. Add in the red curry paste (usually make my own but found this Thai brand that is not bad so why bother?) and fry till the oil comes out and the paste is fragrant. Add in the palm sugar and then the coconut milk. Stir gently and lower the heat. Add in fish sauce, kaffir lime leaves and lime juice and let the curry simmer for 20 minutes.

In a crepe pan, grill the sliced zucchini and red bell peppers. Set aside. You'll add them in just before you serve.

If using the Thai aubergines, add them in about 10 minutes before you serve.

Just before serving, I would add the fruits and the sweet basilic leaves to the curry. Then I would add in the duck slices so as to finish cooking them (very quickly, we like to eat them pink). Adjust the chilli, salt etc level. Serve hot with fresh coriander leaves and white rice or even better, glutinous rice.

They ate up everything and seemed to enjoy themselves though they didn't go for a second serving (not that I had much left anyway). I just realised that eating duck itself would be something quite unusual as the Italians in general are not into it as much as the French or the Chinese.

M started saying that unless he brings me to Naples and asks his mother or some other relative to cook for me, he wouldn't dare to invite me to his house for a meal. Hubby said that once again we've grilled (aka lost) ourselves another invitation and that really the next time I should just make a simple meal and not frighten everybody off the way we seem to manage to.

Honestly, what's the big deal about duck curry or prawn and cheese gratin? I made them because they were easy to make, we were in the middle of a school week after all...