Label
All
0
Clear all filters

Red Curry of Duck & Pineapple

banner
Preparation info
    • Difficulty

      Easy

Appears in

By Neil Perry

Published 2008

  • About

There is something agreeable about the combination of rich red curry, succulent duck and sweet pineapple. It just tastes so good and the texture is perfect — I suppose that’s what makes it a classic. You can add some heat to this by cooking the paste with a few squashed wild green chillies; or for a fresh finish, a squeeze of lime is great at the end. You can buy roast duck at Chinatowns around the world or make your own.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


Fay
from Australia

A great creamy duck curry as you would expect from Neil Perry. Perfect balance. It really helps to have all the ingredient mise en place for this as it comes together fairly quickly.

Matthew Cockerill
from United Kingdom

Did you make your own roast duck, or did you buy one?

The licensor does not allow printing of this title