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Mondays, Tuesdays & Wednesdays | TV2

Ep7- Roast Duck with Lychee Red Curry and Cauliflower Rice

Team:Alex & Gareth


Prep:30 mins

Cook:45 mins




1 red onion, thinly sliced

400ml can coconut milk

560g can lychees, drained

4 duck breasts

coriander leaves, to garnish


Red Curry Paste

2 tsp white peppercorns

2 tsp coriander seeds

2 tsp cumin seeds

4 long red chillies, finely chopped

4 cloves garlic, crushed

2cm piece galangal, peeled, finely chopped

1 stick lemongrass, bruised, finely chopped

2 tbs coconut oil

2 tbs tamarind puree

1 tbs shrimp paste (belacan)

finely grated zest and juice of 1 lime

1 bunch coriander roots, finely chopped


Cauliflower Sauce

1 tbs coconut oil

1 cauliflower, trimmed, grated



  1. To make curry paste, dry fry peppercorns and seeds in a small saucepan over low heat until fragrant. Using a mortar and pestle, grind to a fine powder. Add remaining ingredients and grind to form a smooth paste (alternatively use a small processor).
  2. Heat a large saucepan over medium heat. Cook paste, stirring occasionally, for 5 minutes or until soft. Stir in red onion and cook for a further 5 minutes.
  3. Stir in coconut milk. Bring to a boil. Simmer over lowest heat, partially covered, for 30 minutes. Stir in lychees.
  4. Preheat oven to 180C.
  5. To make cauliflower rice, heat oil in a deep non-stick frying pan over medium heat. Add cauliflower and season well. Cook, stirring, for 5 minutes until just tender.
  6. Heat a lightly oiled non-stick frying pan over medium heat. Season duck all over. Cook, skin-side down, until skin is golden and crisp. Turn and cook for a further 30 seconds or until browned. Transfer to the oven. Roast for about 5 minutes or until cooked as desired. Transfer to a warm plate and rest for 5 minutes. Slice.
  7. Serve duck with curry and cauliflower rice. Garnish with coriander.