Stir Fried Duck with Greens
|Chinese barbecued duck/Roasted duck||2 1⁄2 Pound (1.2 Kilogram)|
|Vegetable oil||2 Teaspoon|
|Thai red curry paste||1 Tablespoon|
|Shrimp paste||1 Teaspoon|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , finely sliced|
|Fresh red chilies||4|
|Chinese broccoli/Swiss chard||1 Bunch (100 gm), chopped (Gai Lum)|
|Palm sugar/Brown sugar||1 Tablespoon|
|Tamarind concentrate||2 Tablespoon|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
1. Slice meat from duck, leaving the skin on, and cut into bite-sized pieces. Reserve as many of the cavity juices as possible.
2. Heat oil in a wok over a medium heat, add curry paste, shrimp paste, lemon grass and chillies and stir-fry for 3 minutes or until fragrant.
3. Add duck and reserved juices and stir-fry for 2 minutes or until coated in spice mixture and heated. Add broccoli or chard, sugar, tamarind and fish sauce and stir-fry for 3-4 minutes or until broccoli is wilted.