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    You are in: Home / Recipes / Duck and Pineapple Curry Recipe
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    Duck and Pineapple Curry

    Average Rating:

     1 Total Reviews

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    • on April 20, 2007

      Mmmm, really good curry that had fantastic flavour and some sweet and sour type characteristics that went together superbly with the duck! Rather than try and dice all the duck I left a lot of it whole like legs, wings etc which I thought added to the presentation. I like a bit of heat in my curries so used a mix of three small hot fresh chillies, and one of each of a dried habanero, a chipotle and a jalapeno with all the seeds in place. Because of what was available I had to make a few changes, I used standard fresh basil instead of Thai, ginger instead of galangal and because I couldn't find any shrimp paste I dry-fried a handful of prawns (shrimp) for around 15 minutes, sliced and ground with the mortar and pestle. A really great meal served over rice, thanks Jewelies!

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    Nutritional Facts for Duck and Pineapple Curry

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 568.0
     
    Calories from Fat 363
    64%
    Total Fat 40.4 g
    62%
    Saturated Fat 31.0 g
    155%
    Cholesterol 82.5 mg
    27%
    Sodium 895.6 mg
    37%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 6.3 g
    25%
    Sugars 21.5 g
    86%
    Protein 23.4 g
    46%

    The following items or measurements are not included:

    snake beans

    kaffir lime leaves

    Thai basil

    shrimp paste

    lemongrass

    galangal

    Detailed Nutrition Values About Nutrition Info
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