Red Curry with Duck and Lychees

I’ve had duck before, prepared the Chinese way and the European way, and found it mostly to be very oily. Now, this dish is a whole different matter, the roasted duck that we used paired excellently with the lychees and tomatoes (which sort of explode in your mouth when you bite down on them, delicious). You can also make this with pineapple or young coconut instead of lychees. Serve this over steamed Jasmine rice and garnished with a few leaves of Thai basil.

Red Curry with Duck and Lychees
Adapted from a recipe from Fresh Thai by Oi Cheepchaiissara
1 lb boneless duck breast, or 1/2 roasted duck
1 tsp sesame oil
2 tsp light soy sauce
1/2“ fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1/2 tsp ground allspice
1-1/2 Tbsp oil
1 Tbsp red curry paste
3/4 cup canned coconut milk, shaken well
3/4 cup vegetable stock
2 Tbsp fish sauce
1-1/2 Tbsp palm sugar
8 oz canned lychees, drained
4 oz cherry tomatoes
5 kaffir lime leaves, torn in half

Remove the skin and fat from the duck breasts; thinly slice the raw meat or shred the roasted duck meat. Mix the meat with the sesame oil, soy sauce, ginger, garlic and allspice and marinate for at least 30 minutes.

Heat the oil in a wok or heavy-bottomed frying pan and stir-fry the red curry paste over medium heat for 2 minutes, until fragrant.

Add the meat, coconut milk and stock and cook for 5-6 minutes or until the meat is cooked (half the time if using roasted duck meat). Add the fish sauce, sugar, lychees and tomatoes and cook for another 1-2 minutes (don’t let the tomatoes overcook). Add the kaffir lime leaves and let heat for another minute.