Thai red curry of roast duck marylands

Thai red curry of roast duck marylands

Thai red curry of roast duck marylands

Top-notch free-range Tathra Place duck marylands, slow-cooked and sauced in a rich, coconutty Thai red curry (paste homemade by us from scratch, thank you very much) scented with kafffir lime, galangal and lemongrass, with the surprising – but authentic – addition of juicy lychees. Coconut rice on the side would round out this elegant dinner for two – or shred the meat off the bone and extend with greens and noodles for the lucky family. 

To Serve

Serve with coconut rice or and steamed greens dressed in oyster sauce – gai larn or ong choy would be good, but spinach, kale or broccoli would do in a pinch. If you happen to get your hands on a green papaya, a salad of the julienned papaya, dressed with lime juice, fish sauce, garlic and chilli, would cut the richness of the duck curry beautifully.

 To extend the dish and feed a crowd, shred the meat off the bone after heating and serve with the sauce and vegetables tossed through noodles or over rice.


Roast duck marylands (48%) (free-range duck maryland, salt, garlic, ginger, spices), red curry sauce (coconut cream (coconut kernel extract, water), water, chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), red onion, rice bran oil, garlic, lemongrass, dried shrimp (crustaceans), salt, galangal (galangal, salt), chilli, cumin ground, kaffir lime leaves, coriander ground), red onions, lychees, rice bran oil, spring onion

Nutritional Info

Serving Size: 245g Ave Quantity
Per Serving
Ave Quantity
Per 100g

ENERGY 2429 kJ 992 kJ
PROTEIN 34.4 g 14.0 g
FAT (TOTAL) 39.9 g 0 g
-SATURATED 23.1 g 9.4 g
CARBOHYDRATE 22.7 g 9.3 g
-SUGARS 14.2 g 5.8 g
SODIUM 895 mg 365 mg


Does contain: crustaceans

May contain: eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat

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Serves 2


Serve with steamed rice and Asian greens.

To Cook

Oven: Remove the film. Preheat oven to 200C (FF). DEFROSTED: place in preheated 200C oven (FF) for 25 minutes; FROZEN: cover with foil, place in preheated oven for 20 minutes then remove foil and cook another 20 minutes or until heated through. Serve with steamed rice and leafy Asian greens. Tip: you can also shred the meat off the bone using 2 forks after heating and serve over rice with the sauce.