Ease of preparation rating: Complex.
Yield: 6 servings.
Ingredients
1 Chinese bbq duck, deboned with bones and flesh kept separately
4 cups (1L) of water
3 cloves garlic, smashed
2 tablespoons (30ml) ginger, chopped
1 teaspoon (5ml) black peppercorns
½ cup (120ml) leeks, chopped
½ cup (120ml) carrots, chopped
2 tablespoons (30ml) lemongrass, chopped
2 cups (480ml) coconut milk
½ cup (120ml) coconut cream
5 tablespoons (75ml) red curry paste
1 can of lychee, drained
3 tablespoons (45ml) palm sugar, chopped
3 tablespoons (45ml) fish sauce
2 cups (480ml) fresh pineapple, peeled and chopped into 1 inch pieces
1 cup (240ml) cherry tomatoes, whole and scored
¼ cup (60ml) Thai basil leaves
1 medium eggplant, cut into 1 inch cubes
5 cups (1.2L) Jasmine rice
Method
Cook rice and set aside.
Place duck bones in a stock pot with water, garlic, ginger, black peppercorns, leeks, carrots and lemongrass.
Bring to a simmer over medium heat, and cook for 2 hours.
Meanwhile, reduce coconut cream in a Dutch oven until oil starts to split.
Add curry paste and cook for 2-3 minutes.
Add coconut milk, fish sauce and palm sugar.
Bring to a simmer before adding the duck meat.
Cook for 15 minutes, then add eggplant, pineapple, cherry tomatoes and lychee.
Cook for 15-20 minutes or until pineapple and eggplant are tender.
Add basil leaves, and finish cooking for 2 minutes.
Remove from heat and serve portions with a side of rice.
