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.
Ingredients
Chicken stock, Coconut cream, Duck, Carrot, Potato, Eggplant, Capsicum, Cumin ground, Galangal, Red onion, Fish sauce, Dried red chillies, Brown sugar, Lime juice, Macadamia nuts, Lemongrass, Soaked chillies, Lemon myrtle leaves, Shrimp paste, Garlic, Wattle seed, Coriander powder, Cumin, Fennel, Bush pepper, Star anise powder, Kaffir lime leaves, Rice bran oil.
Preparation and storage notes
Heat defrosted curry gently in a pan , serve with roti pathra and coconut rice.