Chinese Duck Curry Recipe

A richly spiced curry that illustrates the powerful Chinese influence on Thai cuisine. The duck is best marinated for as long as possible, although it tastes good even if you only have time to marinate it briefly. This delicious dish works just as well with skinless boneless chicken breast portions.

Ingredients: (Serves 4)

4 duck breast portions, skin and bones removed
30 ml/2 tablespoons five-spice powder
30 ml/2 tablespoons sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
10 ml/2 teaspoons Thai red curry paste
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
300 ml/½ pint/1¼ cups coconut milk
2 fresh red chilies, seeded
4 kaffir lime leaves, torn
Small bunch cilantro (coriander), chopped, to garnish

Method:

Cut the duck meat into bitesize pieces and place in a bowl with the five-spice powder, sesame oil and orange rind and juice. Stir well to mix all the ingredients and coat the duck in the marinade. Cover the bowl with clear film (plastic wrap) and set aside in a cool place to marinate for at least 15 minutes.

Meanwhile, bring a pan or water to the boil. Add the squash and cook for 10-15 minutes, until just tender. Drain well and set aside. Pour the marinade from the duck into a wok and heat until boiling. Stir in the curry paste and cook for 2-3 minutes, stirring constantly, until browned on all sides.

Add the fish sauce and palm sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth, then add the cooked squash, with the chilies and lime leaves.

Simmer gently, stirring frequently, for 5 minutes, then spoon into a dish, sprinkle with the cilantro and serve.
[source from http://www.asianonlinerecipes.com]