I love this time of year, my food gets much more adventurous due to having a little more free time and an over whelming desire to treat myself and my lovely wife! My take on a Thai Red Duck Curry with Pineapple is a huge part of these treats, it may sound difficult and look impressive but this dish is incredibly simple to make and if you are planning a dinner party over the Christmas period you can rustle this up really quickly and simply and amaze your guests with something that looks wonderful, tastes great… Naturally they will need to like spice though, this Duck Curry is HOT stuff!
You will notice I have called for Thai Red Curry Paste in this dish, you can of course use your favourite shop bought variety but I always make my own, click here for ingredients and method… Every trip I make to Budapest involves a trip to my favourite Asian store and ingredients for Thai Curry pastes are on the list. It freezes fabulously, I put the paste into silicon ice cube trays, which conveniently hold 1 tablespoon of curry paste and when frozen solid I just pop them out of the tray and place in a bag. Then when ever the need for a Thai style curry arises as in this duck curry I am ready to rock and roll.
I am usually one of those people who scoff at the use of pineapple in savoury dishes, in fact I firmly believe that a ‘Hawaii Pizza’ is a food crime that should be locked away in a cell and the key thrown away 😉 However in this duck curry pineapple seems to be the perfect sweet accompaniment to the fiercely hot sauce and the creamy nature of the coconut milk. It really does seem to be a match made in heaven, although you should definitely try and use fresh pineapple rather than tinned, but if you do use tinned try and get the stuff that is in natural juices rather than a syrup.
One thing I am working on at the moment is trying to put food on a plate in a way that looks all purdy and proper, whilst I am more than confident in the flavours of my food and even putting food in a bowl I often feel as though the food I put on a plate looks as though it has been thrown from one room at a plate in another room. This duck curry is part of that learning process and I am very happy with how it has worked and fearless stunt wifey was very impressed when I delivered this to the table, breaking this curry into its constituent parts really helps with the eating to. Allowing you to take little bits of the sweetness of the pineapple with some of the hot sauce, it also means I get to cook the duck just as I like it rather than having to cook it well done! As you can see I like my duck pink but I have added some notes as to the internal cooking temperatures to serve your duck as you like, of all the gadgets I have which in all fairness aint many my meat thermometer is my most treasured. It cost the equivalent of about 5 dollars and I would not be parted from it for all the tea in China, seriously treat your self this Christmas, they are invaluable!
This is my last recipe before the Christmas break and whilst I am a grumpy old git I would like to extend my best wishes to all of you who have visited my site over the last 8 months. When I started this little project I had no idea if any one would be interested in my food and what I had to say and I am overwhelmed at the comments, Tweets, Facebook likes and all the other wonders of the interwebby world that you have blessed me with. If I was that type of dude I would even say that I am choked, don’t worry, I’m not ;). However I am extremely grateful and look forward to sharing more recipes, even more nonsensical rambling and pictures in 2016!