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WITH 'THE CAMP OVEN COOKS' - DEREK & MAGGIE BULLOCK
 
 
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Duck & Lychee In Red Thai Curry Sauce With Coconut Rice (Read 305 times)
 
Aug 23rd, 2019 at 6:49pm

Derek   Offline
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Lockyer Valley, Queensland, Australia

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Tonight’s dinner for Maggie and myself

Ingredients
2 Duck Breasts
400 ml Can of Coconut Cream
3 Heaped Tablespoons Thai Red Curry Paste
2 Tablespoons Palm Sugar
2 Tablespoons Fish Sauce
12 Lychees (I used tinned and drained them)
Several Fresh or Brined Kaffir Lime Leaves
1 Cup of Rice

Method
Prick the skin of the duck all over with a sharp knife. Season the skin with salt and pepper and cook skin up in a camp oven with a trivet for about 35 minutes. (You will be amazed how much fat comes out of them)

Slice duck breasts when cooked and set aside.

Add rice to a camp oven then add 1/4 cup of the coconut cream and 1 and 3/4 cups water.  Bring to the boil then take off the heat making sure lid is tight and allow the liquid to absorb.

While duck is cooking heat another camp oven or skillet and cook 1/4 cup of the coconut cream and the Thai Paste for several minutes until fragrant then top up the can of coconut cream with water and stir this into the paste then the fish sauce and palm sugar and simmer for ten minutes stirring occasionally

Add the lychees, lime leaves and duck and stir to coat with sauce.

Serve with the rice.
 

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Reply #1 - Aug 24th, 2019 at 6:25am

Cactus   Offline
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Your on the the money Derek great looking feed.
 

Have Camp Oven will travel
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Reply #2 - Aug 24th, 2019 at 2:55pm

Chally   Offline
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Maryborough, Queensland, Australia

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Mmmm looks good.
 
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