I love Thai food, and while it’s always difficult to replicate authentic foreign cuisine at home, you can make some very good adaptations. This is one such delcious example.
To make Thai duck with pineapple for 2 people you will need:
- one can of coconut milk
- one tablespoon of muscavado sugar
- zest and juice of half a lime
- one small can of pineapple chunks (or 1/4 of a whole pineapple)
- two tablespoons of red Thai curry paste
- two tablespoons fish sauce
- one red pepper chopped
- two duck legs
- one quarter of a chilli finely diced or a dash of crushed chillies (optional for added hotness)
- basil leaves to garnish
- basmati rice (to serve)
Preheat the oven to 200°C. Place your duck legs in an casserole dish, cover with tin foil and cook for 30 mins.
Pour mixture over duck legs, recover with foil and cook for one hour at 160°C.
Remove excess fat from duck. Chop peppers and pineapple and add to duck along with pineapple juice. Cook for a further 30 minutes without foil.
Before serving add lime juice and garnish with chopped basil leaves.
Enjoy!
This is adapted from a Tesco recipe, which you can find here.
