Excusez-Moi, C’est Canard Au Curry Rouge?

As mentioned in Saturday’s post, my lunch was graciously prepared by Mrs. Lana Graham. She is originally from Thailand and had studied in the UK. While abroad on a student’s budget, she had no choice but to learn cooking via telephone from her mother and sister (who then owned a restaurant in Thailand). Today, she is an accomplished home chef, whipping up authentic Thai cuisine whenever her banker husband entertains. When Lana participated in her daughter’s international school’s food festival, somebody shouted, “Go to booth number 7, they have out of this world Pad Thai!!!” And like bees to honey, her delicious contribution was sold out in no time!

My gracious hostess, Lana, asking if I'm ready to take a lesson on Thai Red Curry.

Guru Lana, asking if I’m ready to take a lesson on Thai Red Curry with French Duck Breasts.
Hmmm… sounds delicious already, doesn’t it?

Mis en place for Duck in Thai Red Curry.

Mis en place for Duck in Thai Red Curry.

So why is the title of this blog in French when obviously this is Thai cuisine? Pardon my French if they were used wrongly. Well, that’s because Missy Duckie was imported from France for about S$30 per kilogram (breast meat). And who said the French doesn’t eat anything non-French? A French blogger posted this “Qui se laissera tenter par un petit canard quasiment confit dans une sauce à l’ananas pimentée juste à point, aux saveurs riches de curry rouge et aux effluves incroyables de basilic thaï ? Et bien… Moi! Et toute ma petite famille qui s’est régalée de ce plat délicieux!”

Below are the galleries for cooking the Duck in Thai Red Curry: (Click on the first picture of each gallery for step by step cooking instructions. Enjoy 🙂

Part 1: Get Your Duck Ready Not Rubbery!

Part 2: It’s Time For The Duck To Swim.

Part 3: All Aboard!

The final countdown… Tada!

That is mine :D

*Chope! That’s mine 😀

The sweet smile on her face says it all... Thai hospitality is undisputable. Have you seen anyone cooked in designer clothes without breaking a sweat?

The sweet smile on her face says it all… Thai hospitality is indisputable!
Have you ever seen any well heeled cook without breaking a sweat?


Lana said Thais are accustomed to eating brown rice. The bleached white rice were meant for export.
So today, I shall eat like a healthy Thai 😀

Red Curry39©BondingTool

This meal not only nourished my body, my eyes had a feast too.


Yumilicious, you asked? C’est excellent!

Lana, the talented home chef and Zaza the talented carver.

Lana, the talented home chef with Zaza the talented carving artist.

Here's me, the talented gourmandizer ;-)

Here’s me, the talented gourmandizer 😉

Look at my share!!!

A bowl of robust and intense flavours perfumed by Thai basil. The duck was tender, not gamey as I feared, and the mouthfeel was a delicate chew. I tasted the sweetness of  the juicy pineapple and a slight hint of palm sugar. The tangy not sour tomatoes did not fight for attention from the citrusy kaffir lime leaves. In fact, they were in perfect harmony. The aubergines is something else! I usually like mine soft and mushy but Lana changed my mind with this dish.


Lana said, “ขอให้เจริญอาหาร” –  You should have a bowl of good food, too 😉

Lana believes in buying and serving her guests fresh foods. Just before I was done with Zaza, Lana had errands to run. Her husband was entertaining that night and Lana did not want to do her shopping way beforehand. Although Lana is a full time homemaker, the roles (no typo here, it’s role ending with a capital S) she play are equally important and demanding. She multitasks efficiently and helps out as often as she can in charitable projects. She did not hesistate when I asked if she was willing to share this lovely curry recipe on my blog. I believe she would have given me her Pad Thai recipe too but I was indolent after a hearty meal 😀

Here's her booth 7 Pad Thai!

Here’s her booth number 7 Pad Thai!

Lana used Tanh Hoon instead of Kway Teow as a special treat for me. Using her own homemade Pad Thai Sauce recipe, cooked with chopped sweet radish and served with banana flowers and scallions, the authentic way to eat Pad Thai.

Lana chose Tang Hoon over Kway Teow as a special treat for me.
Using her own homemade Pad Thai Sauce recipe, cooked with chopped sweet radish and served with banana flowers and scallions, the authentic way to eat Pad Thai. My first go at banana flowers – crunchy yet tender. I can get spoilt and be accustomed to it. But most restaurants do not serve this dish with banana flowers as they are expensive.

Let your hair down and make new friends today!

Lana Graham – I could never asked for a more gracious host.

Due to Lana’s easy-going nature, I had a very comfortable time working with her on this “project”. Thank you, Ms Lana, for hosting me and the sharing of your delicious recipe!

Duck Red Curry Recipe (serves a lot!)
3 Fresh meaty Duck Breasts.
1 litre packaged Coconut Cream.
75g Red Curry Paste.
1 tablespoon Fish Sauce.
1 tablespoon Palm Sugar (optional and/or to taste).
1 small bowl of Baby Tomatoes.
1 small bowl of Fresh very ripe and soft Pineapple, cut into small pieces.
1 small bowl of Thai Eggplants, cut into small pieces.
1 big bunch of Kaffir Limes Leaves.
1 big bunch of Thai Basil.
Salt, for sprinkling on duck when pan-frying.

Method – See Photo Galleries Part 1 & Part 2.

Happy mingling 🙂

P.S. Red Curry แกงเผ็ด is a popular Thai dish consisting of curry paste to which coconut milk is added. The ingredients (garlic, shallots, dried chillies, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass), are pounded in a mortar and pestle and the end result is a wet paste.

*Chope is colloqualism for placing a caveat.

15 Responses to “Excusez-Moi, C’est Canard Au Curry Rouge?”
  1. Sofia says:

    Lwarning cooking by telephone is like when I ring my mum and say something like: quick question, can I keep wonton skins in the fridge for a few days? What beautiful looking food. Am jealous about the talented gourmandizer 😉

  2. lignumdraco says:

    And it all looks so delicious!

  3. Learning to cook be telephone from one’s mother – well, I have to admit, that’s how I learnt some of her signature dishes.

  4. Sunisa Bunmuang says:

    So proud of my friend

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