Crispy roasted duck that served in a special red curry sauce.
Serving: 2Difficulty: Easy
half duck, cleaned
½ tsp salt
freshly ground black pepper
2 tbsp potato strach
4 oz red curry paste
1 can coconut milk
½ cup water
6 kaffir lime leaves
8 cherry tomatoes
1 tbsp sugar
½ tsp fish sauce
handful of fresh Thai basil
For the Duck
Pat duck dry with paper towels, then rub the salt and black pepper evenly all over the duck, both outside and inside the cavity. Coat the duck with potato starch.
Preheat the oven to 450 °F. Line a baking sheet with foil and top with a wire rack. Coat the rack well with nonstick cooking spray and set aside.
Heat your wok to medium-low heat and add 1 tablespoon oil. When it's hot, sear the duck until lightly browned and spoon the oil over the parts of the duck that are not touching the oil. Carefully transfer the duck to the baking sheet, skin side up. Put the baking sheet in the middle rack.
Roast the duck for 35 minutes, until the duck is cooked through. Take it out of the oven and let it cool down for 10 minutes before carving.
Carve the duck into serving pieces and arrange on a serving plate.
For the Red Curry Sauce
Preheat the sauce pan over medium-low heat and add 2 tablespoon oil.
Add red curry paste and cook until fragrant for 1 minute, stirring constantly.
Add the coconut milk and water and bring to a gentle boil.
Add kaffir lime leaves, cherry tomatoes, sugar and fish sauce and let it simmer for 4 minutes.
Stir through the basil leaves for 30 seconds.
In serving plate, add steamed rice and pour red curry sauce on the side and then layer with duck.