Thai red curry of roast duck marylands

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.

Free range duck marylands roasted (45%), coconut cream (coconut kernel extract, water, guar gum), red onions, lychees, water, chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), rice bran oil, garlic, spring onion, lemongrass, dried shrimp (crustaceans), galangal (galangal, salt), chilli, cumin ground, kaffir lime leaves, coriander ground, ginger, spices.

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Does contain: crustaceans

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