Coles Magazine - October 2013

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$8.10
Red duck curry per serve
• SERVES 4 • PREP 15 MINS • COOKING 1 HR 50 MINS
2kg fresh whole duck
½ pineapple, peeled, cut into 2cm pieces
1 tbsp Coles Brand Blended Vegetable Oil
400ml coconut milk
2 tbsp Thai red curry paste
2 spring onions, chopped
100g eggplant, cut into 2cm pieces
250g cherry tomatoes
2 tsp fish sauce
2 tsp palm sugar or brown sugar
¼ cup basil leaves
Steamed Coles Brand Jasmine Rice,
to serve
1 Preheat oven to 190°C or 170°C fan. Line a tray with
a roasting rack. Place duck on rack and roast for 1 hr.
Place pineapple pieces on a baking tray lined with
baking paper and roast with the duck for another
30 mins. Transfer the duck to a board and rest for
10 mins. Remove bones and shred the meat.
2 Meanwhile, heat oil in a saucepan over medium-high
heat. Add 2 tbsp of the coconut cream from the top
of the coconut milk. Cook for 1-2 mins or until split (see
Note). Add the paste and cook, stirring, for 2-3 mins.
Add spring onion, eggplant and remaining coconut milk
and cook for 8-10 mins or until eggplant is tender.
3 Add tomatoes, duck, pineapple, fish sauce and sugar.
Cook for 5 mins or until tomatoes soften. Serve with
basil leaves and steamed jasmine rice.
Per serve • 3162kJ (756 Cals) • 36.3g protein • 35.5g fat (16.6g
sat fat) • 65.1g carbs (14.9g sugars) • 5.5g fibre • 741mg sodium
Note Cooking some
of the coconut cream
with the oil until it
separates, then
frying the curry
paste in these oils
gives the finished
dish that wonderful
oil “slick” that makes
a great curry
wonderful.
watch it online
See a step-by-step guide
to cutting pineapples
when you download the
free Coles Magazine
App! See p4 for details.
Recipes & Styling Jane Collins Food preparation Tracy Rutherford Photos David Hahn
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