Duck and Green Bean Thai Curry

This was really delicious and flavourful and the long cooking time made the duck so tender. It also wasn't ridiculously hot, just nice and spicy.

Duck and Green Bean Thai Curry (from Good Food Magazine June 2008)
(Serves 4)

3-4 duck breasts, about 700g/1lb 9oz in total

6 tbsp green or yellow Thai curry paste

1 tbsp light brown sugar

400ml can coconut milk

2 tbsp fish sauce

juice 2 limes

6 kaffir lime leaves, 3 left whole and 3 finely shredded

200g French beans, trimmed

100g baby corn, halved

handful coriander leaves

 

Place a frying pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off – this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.

While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.

 

Stir in the baby corn, cook for 1-2 mins more, sprinkle over the coriander and shredded lime leaves. Serve over rice.