Roasted duck curry

The recipe and ingredients

The first duck.
Vegetable oil 1 1/2 tbsp.
4 cups of coconut milk.
Water or chicken stock 1/2 cup.
1 cup eggplant.
10 g of black children.
4 kaffir lime leaves, torn.
2 tablespoons fish sauce.
Sugar 1 tsp.
Salt 1/2 tsp.
The red curry.
1 tablespoon roasted coriander seeds.
Ground cumin 1 tsp.
5 seed, pepper seed.
Dried seed beads are carved out of soft water to 5 pieces.
Salt 1 tsp.
The ability to cut a teaspoon.
Lane 1 tablespoon of lemon grass.
1 lime, cut into the surface of a teaspoon.
Coriander root, chopped 10 cloves garlic 2 teaspoons shrimp paste 1 teaspoon red onions, five heads.

How to make curry duck.

1. Trimmed down to only the meat. Shave, cut into thick slices 1/2 cm close to paste spices thoroughly. Stir-fried with red curry paste in a pan with oil over medium heat until fragrant, add 1 cup of coconut milk and stir to combine it with red waggle one's head.

2. A duck fry for 1 minute until mixture lap around the pot. With the remaining coconut milk and chicken stock or water to people all over the tomatoes and eggplant, kaffir lime leaves.

3. Season with fish sauce, sugar and salt and heat until boiling, turn off the lights dip serving bowl garnish with kaffir lime leaves.