Red Duck Curry
Slow cooked duck legs in a rich Thai style red curry sauce made fresh with lychees. Serve with steamed coconut rice or roti.
Ingredients: Aylesbury Duck marylands, red curry paste (red chilli, toasted coconut, lemongrass, shallots, garlic, lime leaves, ginger, fish sauce, palm sugar, coconut cream), lime leaves & lychees (contains gluten).
Cooking instructions: heat your duck curry in a saucepan with a tight-fitting lid over a low heat until piping hot - approx. 15-20 minutes.
Meatsmith made in Fitzroy, each packet contains 600g of duck & lychee curry - enough for two to three people. This will be vacuum sealed, eat within 3-5 days, refer to packaging for use by date information.