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Duck Thai Red Curry

Preparation Time : 20 mins

Cook Time: 60 mins

Servings: 4

Ingredients

1/2 duck

1 bunch of coriander

1 1/2 tbs honey

1 tbs sweet soy sauce (kecap manis)

5 cloves of garlic

salt

pepper

2 red peppers

2 tbs Thai red curry paste

400 ml coconut milk

10 Thai basil leaves

4 kaffir lime leaves

25 g brown sugar or palm sugar

2 tbs fish sauce

200 g cherry tomatoes

Mix the plucked coriander leaves, honey, soy sauce, crushed garlic, salt, and pepper to create a marinade.
Wash the duck and pat dry. Marinate for 2 hours.
Preheat oven to 200°C, 390°F or gas 6.
Roast the duck for 10 min. and then cook for another 50 min. at 180°C, 350°F or gas 4 (turning every now and then).
Cut the duck into slices.
Cut the peppers into bite-sized portions.
Simmer curry paste, part of the coconut milk, peppers, Thai basil and lime leaves for 4 min.
Add the rest of the coconut milk, the duck, sugar and fish sauce and cook.
Serve with tomato quarters and a few coriander leaves as garnish.