Green Duck Curry

Cook Time 1 hour 40 minutes

Servings 4

Ingredients

2 tbsp vegetable oil

4 duck legs

⅓ cup Thai green curry paste

270ml can light coconut cream, reserving a tablespoon for garnish

230g can of bamboo shoots, drained

¼ cup lychees

1 handful of picked Thai basil leaves

1 long green chill, to garnish (optional)

Pinch of salt

Jasmine rice, to serve

Method

Preheat the oven to 190°C. Place the duck into a roast dish and season with salt. Roast for 45 minutes.

In a large sauté pan, heat oil over medium to high heat. Add the curry paste and cook off for 30 seconds. Add the coconut cream and 1 cup of water and bring to a boil.

Simmer for 10 minutes and then add the duck legs. Cook with the lid on for a further 20 minutes or until the duck falls away easily from the bone.

Add the bamboo shoots and lychees, cook for a further 5 minutes until thick and glossy. Check seasoning. Stir through Thai basil and garnish with green chilli and a drizzle of coconut milk. Serve with rice.