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Confit Red Duck Curry with Lychees

A deep velvety coconut broth with warm spice tones of wattle seed, cinnamon and star anise bound with Nambucca macadamia nuts. Topped with a confit duck leg and sweet lychees.

ContainsCrustacean, Fish, Peanut, Macadamia

Sizes

Dietaries

Gluten free
Dairy free
Egg free

Ingredients

Chicken stock, Duck, Potato, Carrot, Capsicum, Lime juice, Cumin ground, Galangal, Red onion, Fish sauce, Dried red chillies, Brown sugar, Macadamia nuts, Lemongrass, Soaked chillies, Shrimp paste (Crustacean), Lemon myrtle leaves, Garlic, Coriander powder, Wattle seed (Peanut), Cumin, Fennel, Bush pepper, Star anise powder, Coconut cream, Kaffir lime leaves, Eggplant, Rice bran oil

CONTAINS: Crustacean, Fish, Peanut, Macadamia.

Preparation and storage notes

Store in refrigerator or may be frozen if desired
To heat, peel corner of seal and microwave on high for2 1/2 -3 1/2 minutes depending on microwave strength

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