Slow Cooked Duck Curry

Serves 12

Ingredients:

• 2 x 2.2kg ducks

• 45ml vegetable oil

• 2 eggplants diced / equivalent selection of vegetables (green beans, red and green capsicums)

• 1L Barker’s Professional Thai Green Curry Meal Sauce

• big handful spinach leaves

• ½ bunch basil leaves

• ¼ bunch coriander leaves

• 40g crispy shallots

Method:

1. Preheat the oven to 200°C.

2. Remove the legs from the ducks.

3. Place the breasts in a non-stick paper lined tray on the top shelf of the oven, and the legs on another non-stick paper lined tray on the lower shelf.

4. Cook the breasts for the first 20 minutes, remove and rest.

5. Lower the oven temperature to 160°C and continue to cook the legs for a further 40 minutes.

6. When the duck breasts are cool, remove the from the frame, cut each breast in 3, divide the legs at the joint.

7. In a large wok or brat pan, heat the oil until hot, add the eggplant and vegetable selection, and fry until golden.

8. Add the duck and fold through.

9. Add the Barker’s Professional Thai Green Curry Meal Sauce, bring to the boil and simmer for 3 minutes.

10. Add in the spinach, basil and coriander. Cook for another 1 minute.

11. Place into serving bowl and scatter with crispy shallots.

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