The cantonese roast duck. This is the duck you see hanging on most of the food stalls. Flesh tender, outside crisp and with almost no fat once it comes out of the oven, a heavenly meal.
Duck Curry Ingredients 1. 2 packets of Thai red curry paste (I can provide the rempah recipe for the purist) 2. 1 duck (chopped) 3. 1 bunch of curry leaves 4. 5 large potatoes (diced) … Read More