Duck Curry

• 1 kg peking duck
• 1 tablespoon oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 fresh red chili pepper, seeded and chopped
• 1 tablespoon red curry paste
• 1 tablespoon smooth peanut butter
• 400 ml coconut milk
• 1 1/4 cups chicken stock
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 tablespoons chopped fresh coriander leaves

1. Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
2. Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
3. Add garlic and chilli and cook for 2 minutes.
4. Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
5. Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
6. Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
7. Add the duck and simmer for 10 minutes.
8. Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.

oil, red onion, garlic, red chili pepper, red curry, smooth peanut butter, coconut milk, chicken stock, lime juice, fish sauce, fresh coriander leaves

Taken from www.food.com/recipe/duck-curry-155627 (may not work)