Kalee Ped (Duck Curry)

  • 1 Duck carcass
  • 1 Tbsp Fish Sauce
  • 2 large Onions
  • 1 470 ml (16 oz) can of coconut milk
  • 6 tbsp Curry powder
  • 2 tbsp Butter
  • 10 medium Potatoes (peeled and soaked in water)
  • 2 large red chillies
  • 1 small can Tomato paste
  • Coriander leaves (chopped)
  • Black ground pepper  
  1. Divide the duck into pieces.
  2. Sear the duck pieces in a pot, stirring occasionally until the meat is evenly coloured.
  3. Add the fish sauce and remove from the heat.
  4. Decant the excess of duck fat, leave a small amount for further flavouring and cooking.
  5. Put the butter in a wok and put it on the fire.
  6. When the butter is hot, add the onion and stir until aromatic, add the tomato paste and curry powder.
  7. When these ingredients give off a good aroma, add the coconut milk.
  8. Stir until the cream separates, then take the wok off the fire.
  9. Put the pot with the pieces of duck back on the fire and pour the curry sauce from the wok on to it.
  10. If some of the coconut milk had been left over, add it to the pot at this stage.
  11. Cover the pot and leave it until the duck meat is well cooked. 
  12. Add the chillies and potatoes.
  13. When the latter are thoroughly cooked, taste. Salt seasoning can be adjusted with plain salt or better to allow diners to add their won preference.(Around 10 minutes).
  14. Serve the dish in a bowl, garnished with ground black pepper and chopped coriander leaves and accompanied by rice.