This is a signature Chinese dish rather than Thai, but save some of the duck, we will need it for two Thai recipes in the following days. Ideally the duck should be prepared a day ahead, in Chinese kitchens then tie the duck skin and blow it up with air to separate the skin from the duck to make the skin more crispy, but this step it not practical at home.

Read the rest of this entry »

The red sauce is made from the same ingredient used to give barbeque pork it’s red colour & taste – Thai teriyaki seasoning. Here I’ve used it with duck, since duck is a heavier meat that goes well with the taste. I use to work in a restaurant and this was a favorite among farangs (western foreigners).

Read the rest of this entry »

The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit we add to it to balance the spicy curry. Lychees can be substituted very successfully if you can’t obtain rambutans. The duck though is essential, it has a soft meat that blends into the dish. If you can’t get hold of duck, try one of the other pork or chicken red curry recipes on this site instead!

Read the rest of this entry »