This is an unusual dish, for when you want a curry with a difference. You can use chicken, but mention duck and your dinner guests will be pleasantly intrigued. Heat a heavy-based saucepan on the ...

1. In a deep heavy skillet or Dutch oven, heat the oil. Add the garlic, ginger and shallots and sauté until softened, about 5 minutes. Stir in the coconut milk and 2 teaspoons of the curry paste.

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

Rinse and dry duck. Discard tail, and cut the duck into joints, chopping across the breast to make smaller pieces. Take 1/2 cup of the thick coconut cream from the top of the can and combine with the ...