Stir Fried Duck with Greens Recipe
Ingredients
| 1.2 kg/2 1/2 lb Chinese barbecued or roasted duck | ||
| Vegetable oil | 2 Teaspoon | |
| 1 tablespoon Thai red curry paste | ||
| Shrimp paste | 1 Teaspoon | |
| Lemon grass stalk | 1 , soaked | |
| Red chillies | 4 | |
| Swiss chard | 1 Bunch (100gm), chopped | |
| 1 tablespoon palm or brown sugar | ||
| Tamarind concentrate | 2 Tablespoon | |
| Fish sauce | 1 Tablespoon | |
Directions
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, lemon grass and chillies 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.
2. Heat oil in a wok over a medium heat, add curry paste, shrimp paste, lemon grass and chillies 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.
Chef
