Duck is expensive and not always easy to find so it is often reserved for celebratory meals.
Recently, however, duck breasts, legs and whole ducks have become readily available and are a real treat to cook when entertaining.
The added bonus in cooking duck is that all the fat that renders out during cooking can be kept in the fridge and used for making the best-ever roast potatoes, among other things.
When cooking duck breasts, it’s a good idea to slash the skin. This renders the fat more readily and results in a crispy skin.
When roasting a whole duck, pierce the duck all over with a skewer and roast it for at least 1½ hours.
Drain off the fat at least twice during that cooking time. This prevents the fat getting burned and evaporating during the prolonged cooking time.
Duck pairs well with fruit where the sweetness cuts through the richness.
A whole duck won’t feed a large number of guests as most of the edible meat is in the two breasts.
I find an economical way to feed a few people is to use cut-up duck breasts in a curry or a stew.
RED DUCK CURRY
Serves 4-6
15ml oil
1 red onion, sliced into wedges
1 red pepper, cut into cubes
10-15ml red curry paste
400g tin of coconut cream
250ml chicken stock
½ pineapple, peeled cored and cut into cubes
400g tin of litchis, drained
30-40ml fish sauce
15ml lime juice
30ml cornflour mixed with a little water
4 duck breasts
45ml chopped coriander
45ml chopped Thai basil
Heat the oil and fry the onion and red pepper until just soft. Remove and set aside.
Add the curry paste to the pan and cook for a few seconds. Stir in the coconut cream and stock. Return the onion and pepper to the mixture. Add the pineapple and litchis. Simmer the mixture for 10-15 minutes. Stir in the cornflour mixture and cook until thickened.
While the sauce is simmering, cook the duck breasts in a pan until the skin is crispy and they are medium rare. Remove and drain. Cut the breasts into slices and add to the sauce. Simmer until heated through. Stir in the herbs and serve with Jasmine rice.
Sunday Tribune