Roast Duck with Thai Red Curry Sauce
- 2 Jurgielewicz Roasted Half Ducks; Defrosted Add to Cart »
- 6 oz Coconut Milk
- 2 tsp Thai Red Curry Paste
- 2 oz Pineapple Juice
Place duck halves skin side up on sizzler or sheet tray and roast in preheated 375°F oven for 12-15 minutes or until fat is rendered out and skin is crispy. Meanwhile place coconut milk in saucepan and over medium heat, reduce by ½. Add curry paste and pineapple juice, blend and reduce again by about ½. Spoon over duck halves.