I would personally like to be able to have barbary ducks of about 2 kilos dressed weight. We use this sauce over chicken and veggies, meatballs, and even seafood. Using a circular motion, spin the piece loosely into a snail-like round and set aside on a greased surface. Don’t salt the meat side because this will dehydrate the meat and make it tough. I used the same pan used to cook the duck breasts so as not to waste that fantastic fat and flavour. After fluffing, sprinkle with granulated sugar and dribble with sweetened condensed milk. This way, the ducks are prepared fresh. For a banana roti, mash part of a ripe banana (or cut into thin slices) and spoon it onto the bottom half of a very thinly stretched roti round, then wrap as you would an egg roll – i.e. Pair it with your favorite protein or veggies, and serve it over rice or noodles. Do likewise with all the pieces of dough. Dinner solved! Post was not sent - check your email addresses! Putting it all together – two pieces of roti, sliced duck breast on top, curry sauce around it and some sliced cucumbers. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin. The breasts (in halves) are salted and peppered on the skin side (skin sliced first to let the fat through when cooking). This fragrant yellow curry paste makes Thai food easy to prepare and quick as well, especially if you make the paste ahead of time and keep it on hand in the refrigerator. Once it’s made, it’s fairly easy to … Arrange the greased balls on a tray about a half inch apart and cover with plastic wrap. Cook skin down, don’t use any oil because the duck fat will melt and it will be enough to cook the duck skin crisp. The sauce looks absolutely delicious. More duck fat oozed while cooking. The curry sauce is prepared Thai red curry with lots of coconut milk and sliced string beans, and two red chilli. Using your fingers, generously grease both sides of the round. See also Kasma's article on roti Southern Cooking – Thai Style. Take a dough snail and press it with the palm of your hand into a flat round about 6 inches across. Recipe Copyright © 2005 Kasma Loha-unchit. Also make sure the oil is hot enough to sizzle the dough when you first drop it into the griddle, but not too hot that it browns too quickly. Best Thai Red Curry Recipe is a staple sauce in our home. After dressing, the carcass (with heart and liver) weighed 1.45 and 1.2 kilos. SO good, and easy too. fold the bottom edge up over the bananas, roll over enough to enclose, fold the two shorter sides up, then roll to the end. I personally don’t find duck meat gamey at all perhaps because I am very fond of beef, especially served medium to rare. exudes this extraordinary rich aroma. All rights reserved. So I decided to cook the duck breast slices with some string beans, onions, tomatoes, make some scrambled duck eggs with garlic, tomatoes and rosemary, served on top of the rotis and with some sate sauce on the side (sate sauce goes very well with duck!) More about those in the next posts! Reduce heat to medium. The bread may also be served as a sweet snack or dessert. Aug 10, 2016 - Malaysian Roti Canai-yummy flaky, chewy pastry like bread, griddled and served with a curry sauce for dipping! I made the rotis using flour, water and salt, and a small amount of oil, cooked in a non-stick pan on one side, then turn the other side directly over the fire. Jun 18, 2014 - Ingredients 1 pc Potatoes, dice 1/2 can Coconut Cream 1 pc Onion, chopped 1 tsp Curry Powder 1 pc Star Anise 1 pc... More information Kumar's Recipes: Roti Canai Curry Sauce The taste of duck meat is indeed amazing, and the fat (which is considered not as unhealthy as beef or pork fat!) But I couldn’t wrap up the duck slices in the roti, because the rotis were too small. We’ve become mad fans of curry after eating several meals of it during a recent vacation to Hawaii. I used the same pan used to cook the duck breasts so as not to waste that fantastic fat and flavour. I’ll post something about that next time. Knead by folding, then punching the dough with your thumb on the palm of your other hand and pushing it through the round opening formed by the other thumb and the index finger or middle finger until it emerges as a round, creaseless ball on the other side. If you wish brush a little butter on the top of the bread as the second side is browning for a richer flavor. All rights Reserved. 1 lb. So I cut of the duck breast into small strips, intending to wrap them in the roti. Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, vegetarian, noodle and soup recipes. We’re trying to feed the ducks better so as to get more meat before they get to 6 months. I started by butchering the whole duck, separating legs, wings and breasts. The duck breasts will be prepared the next day for lunch. Both ducks were about 4 months old. Place on a tray greased with palm or peanut oil. Let rest for at least another 30 minutes, preferably 1 to 2 hours, or longer. Sprinkle in the salt and sugar and mix thoroughly. Cooking is about a minute on each side. Explore Thai Food and Travel with Kasma Loha-unchit. The leg pieces are salted and spiced, then placed in the refrigerator for no less then 36 hours. Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Bon appétit! Thai Red Curry caught my attention for two reasons – 1) I love Thai food and 2) I learnt to make the Thai Red Curry from scratch in one of my cooking classed in Thailand – in a small restaurant in the Fishermen’s village actually. Absolutely fantastic. To go with the duck breasts I decided on rotis and curry sauce. Do likewise with the rest of the dough pieces, making sure to add extra oil to the griddle so that the bread gets fried evenly. Add water slowly while working the flour with your hand to form a moist, sticky dough. When all the balls have been formed, grease each thoroughly with palm or peanut oil. The duck bones (head, feet, wings, backbones etc) will be used later to make delicious stock or brown sauce. The sauce looks absolutely delicious. All content copyright © 1995 - 2020 Kasma Loha-unchit. (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk. Sift the flour into a mixing bowl. The curry sauce is prepared Thai red curry with lots of coconut milk and sliced string beans, and two red chilli.