To Make the Duck Braise: preheat the oven to 180°C. Rinse and clean the duck and remove any excess fat and the parson's nose. In a deep heavy-based pot, bring the coconut milk and chicken stock to ...

This is an unusual dish, for when you want a curry with a difference. You can use chicken, but mention duck and your dinner guests will be pleasantly intrigued. Heat a heavy-based saucepan on the ...

1. In a deep heavy skillet or Dutch oven, heat the oil. Add the garlic, ginger and shallots and sauté until softened, about 5 minutes. Stir in the coconut milk and 2 teaspoons of the curry paste.

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Add boiled pumpkin or sweet potato to this restaurant-sytle curry at the end to take it to the next ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Making a spice paste is a breeze with a food processor or blender. Red curry paste combines ...

Preheat the oven to 190C. Heat the oil in a non-stick oven-proof casserole pot. Put the duck legs in, skin-side down, to render the fat, for 5 to 6 minutes or until golden brown. Remove from the pan ...