Thai Red Duck Curry from Mighty Spice Cookbook by John Gregory-Smith
Remove the duck breasts from the refrigerator at least 30 minutes before cooking, so they are not too cold to cook perfectly in the middle. To prepare the curry paste, remove the really tough outer...
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Ingredients
- 1 tsp ground cumin
- ½ tsp coarsely ground black pepper
- 2 red chillies, deseeded
- 2 tsp ground coriander
- 2 lemongrass stalks
- 40 g/1½ oz/¼ cup roasted, unsalted peanuts
- juice of ½ lime
- rice, to serve
- 400 ml/14 fl oz/1½ cups coconut milk
- 2 tbsp fish sauce
- 4 tbsp vegetable oil
- 4 skinless duck breasts, about 175–200g/6–7 oz each
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