© Used with the generous permission of Qing Ling.



Ingredients
  • 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
  • 1 tbsp oil
  • 5 tbsp Thai red curry paste (see recipe)
  • 400ml can coconut milk
  • 300ml chicken stock
  • 200g pea aubergine
  • Bunch of spring onions, sliced
  • 4 cloves garlic. (smashed and diced)
  • 200g fresh lychees, peeled, stoned and quartered
  • 2 tbsp Thai fish sauce (nam pla)
  • Juice of 1/2 lime
  • 1 tsp palm or coconut palm sugar
  • Handful fresh Horapa basil leaves
  • 6 tbsp chopped fresh coriander leaves
  • Garlic chives, to garnish (optional)
Method
  1. Section the duck into manageable portions. Personal choice to fillet the carcass or not but there is some great flavour associated with the bone.
  2. Heat the oil in a wok or large saucepan over a medium heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer.
  3. Add the aubergines and cook until just soft.
  4. Add the duck, garlic and onions and cook for a further 3 minutes.
  5. Stir in the lychees, fish sauce, lime juice and sugar.
  6. Season, and add the herbs and heat until leaves are just wilted.
  7. Serve with jasmine rice. Garnish with garlic chives and a few fresh basil leaves and a few cilantro leaves.