Summer is lychee season – and it’s the perfect sweet to beat the Australian heat this Lunar New Year.
Serves 4
45 mins
Ingredients
- 2 tbs vegetable oil
- 4 duck breasts
- ¼ cup massaman curry paste
- 400ml coconut milk
- 1 large potato, peeled and cut into 2.5cm chunks
- 1 tbs tamarind paste
- 500g fresh lychees, peeled and pitted
- 1–2 tbs fish sauce, or to taste
- ¼ cup roasted peanuts, to garnish
- Fresh coriander, to garnish
- Steamed rice, to serve
Method
1
Heat the oil in a deep frypan over medium-high heat. Add the duck, skin-side down and season well. Cook for 10 minutes, or until the skin is deep golden and much of the fat has rendered out; then turn and cook for another 5–6 minutes or until the duck is
just cooked but still quite pink in the middle. Remove the duck to a plate to rest. Pour out all but about
1 tablespoon of the rendered duck fat.
2
Lower the heat to medium and return the pan to the heat. Add the massaman curry paste, cooking
for 1–2 minutes until fragrant.
3
Pour in the coconut milk, stirring until it is well incorporated. Add the potatoes and 250 millilitres
(1 cup) of water and bring to the boil. Cook for
15 minutes or until the potatoes are just tender.
4
Add the tamarind paste and lychees; season with fish sauce to taste. Cut the duck into 1.5 centimetre-thick slices and return it to the pan and simmer until heated through. Garnish with roasted peanuts and fresh coriander, and serve with steamed rice.
