Penang Duck Curry. Pan Fried Duck Breast, From Scratch Panang Sauce, Coconut Rice, Cucumber and Peanut Salad and Fresh Roti. Finished with Herbs and Nuts.

I could *maybe* have rendered the fat further, but it was a lovely golden colour, very crispy and rendered far enough that it lost any of its jelly or chewiness. Once rested, it cut like butter.

I’ve never had duck in a curry before. Interesting! I do make penang curry from time to time (ready made paste tho). I can imagine it working with maybe some tanginess in the curry? Not sure! It’s kind of hard to imagine 😀

Well done anyway!