Recipe: Red Curry Duck
While off-shore excursions may provide the most authentic Asian flavors of the continent’s many regions, Silk Harvest—a Celebrity Cruises specialty dining venue —offers our guests a genuine taste of the Orient, with signature dishes spanning Cantonese, Thai and Japanese favorites.
At Silk Harvest, the focus is on authenticity and freshness, which together help us create top-quality dishes from the Far East that our Captains Club and repeat guests will vouch for as some of the best at sea. What’s more, many of the Silk Harvest staff were raised in the countries that inspired us and they love being able to showcase the cuisine they grew up eating and sharing with their own families.
There are many popular plates at Silk Harvest; however one that we receive many requests for is the Duck Red Curry, which is today’s featured recipe on Catalyst.
Red Curry Duck (serves 6)
For the Duck:
1 whole Peking duck
Kosher salt (as needed)
Cracked black pepper (as needed)
Red Curry Sauce:
2 ounces peanut oil
2 tablespoons garlic cloves (minced)
1 teaspoon fresh gingerroot (minced)
1 piece lemongrass (finely sliced)
1 white onion (diced 1/4 inch)
4 ounces chicken stock
8 ounces coconut milk
1 tablespoon red curry paste
1 tablespoon fish sauce
1 teaspoon Ajinomoto chicken powder
2 ounces palm sugar
2 kaffir-lime leaves
3 tablespoons seasoned rice vinegar
To create dish:
12 ounces red curry sauce
2 pounds duck meat (roasted, picked)
1 small can bamboo shoots (sliced)
6 baby bok choy (chopped)
6 pinches chili flakes (crushed)
1 fresh lime (cut into 6 wedges)
6 sprigs fresh cilantro
To prepare the duck…
> Preheat oven to 375° F (190° C).
> Season the duck with salt and pepper.
> Place duck on a roasting pan breast side up, with a drip tray on the bottom so the duck is not touching the pan, so that the fat can be collected.
> Roast in the pre-heated oven for 45 minutes; remove and let cool for about 10 minutes.
> Carve the meat from the duck and slice into 1/2-inch pieces.
Now to the curry…
> Heat oil in a wok pan until lightly smoking.
> Add the onions, minced ginger and lemongrass, and sauté very quickly until the onion is translucent.
> Add the garlic and continue to sauté (be careful not to burn the garlic!).
> Add the remaining of the ingredients and bring to a low simmer.
> Cook for 10 minutes to complete the sauce.
To finish the dish…
> Add sliced duck meat, boo chou and bamboo shoots into the curry sauce.
> Heat to boiling and simmer for five minutes.
> Place in the serving bowl and garnish with chili flakes, lime wedges and cilantro springs.
Traditionally served with jasmine rice.
We love hearing about your cruises with us… We also enjoy hearing how you continue the Celebrity experience once you’re back home on shore. So please share pictures of you cooking and savoring our Silk Harvest Duck Red Curry.