Red Thai duck curry

I used to order this curry at a Thai restaurant all the time until I decided to make my own version. It’s the perfect dish for a winter dinner, with the curry paste infusing the duck breast with fiery flavour.

New Zealand Woman's Weekly|Aug 06, 2019

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  • Asian-style crispy duck

    A barbecue is great for cooking crispy-skinned duck breasts. Teamed with edamame beans, broccoli and nori-buttered sweetcorn, this dish will have you wishing BBQ season lasted all year.

    New Zealand Woman's Weekly|Oct 25, 2018

  • Red-braised fragrant duck with plum glaze

    This recipe sees tender duck breast coated in a sticky plum glaze and served on a bed of fluffy rice. Serve for a easy yet sophisticated dish that can be on the table in just 35 minutes

    Woman's Day (NZ edition)|Apr 23, 2017

  • Roast duck tacos with pickled cucumber and spicy barbecue sauce

    A Mexican favourite gets an Asian twist in this roast duck taco recipe. The Lucky Taco's Otis and Sarah Frizzell joined forces with Luca Villari to create these delicious tacos complete with homemade spicy barbecue sauce and pickled cucumber

    New Zealand Taste|Mar 29, 2017

  • Entertainer's Peking duck

    This quick and easy recipe makes it a cinch to treat your guests to the delicious taste of Peking duck! Be sure to serve up these homemade crêpes for your next cocktail party

    Woman's Day (NZ edition)|Dec 05, 2016

  • Tuscan lentil, duck and silverbeet in Chianti

    This beautiful Tuscan lentil, duck and silverbeet dish is best enjoyed with good friends over a glass or two of Chianti. A truly sophisticated and warming winter dish

    New Zealand Taste|Aug 31, 2016

  • Duck breast salad with beets and orange

    While duck legs require a longer, slower cook to get the best from them, duck breasts are best served crispy-skinned but rare. Cooked in this way, they are meltingly tender and delicious

    New Zealand Woman's Weekly|May 24, 2016

  • Roasted duck with orange and mustard sauce

    Who can resist a succulent roasted duck draped in an orange and mustard sauce with crispy potatoes? Not me, that’s for sure! This recipe suits a farmed duck, not a wild one and will feed four at a pinch, as long as you offer plenty of veges on the side.

    New Zealand Woman's Weekly|May 24, 2016

  • Spiced duck, apple and watercress roti rolls

    Nici Wickes' version of the famed Peking duck that is served with pancakes and plum sauce. Using plenty of fresh apple and watercress, all rolled up in a soft warm roti, makes this an easy dinner idea

    New Zealand Woman's Weekly|May 24, 2016

  • Citrus duck legs and crispy potatoes

    In this recipe, the richness of the duck is offset by a decent dose of citrus zest and juices to balance out the flavours

    New Zealand Woman's Weekly|May 24, 2016

  • Thai-style green salad

    A filling salad which takes less than half an hour to make!

    Woman's Day (NZ edition)|May 02, 2016

  • Barbecued duck salad with stone fruit & plum sauce

    In this salad, bite-sized pieces of duck are teamed with fresh sweet plums, sharp rocket, tart lime juice and salty nuts – sweet, salty and sour all happening at once. Delicious. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

    Your Home and Garden|Mar 14, 2016

  • Duck prosciutto & melon with goat's cheese & muscatels

    This is a modern take on the Tuscan classic of prosciutto and melon. I’ve made my own duck prosciutto, which is very easy to do but must be made a week in advance as the duck needs to hang in the fridge. You can tea-smoke the duck once it is ready, to add an extra dimension, or simply enjoy it as it is. Muscatels are a type of aromatic dried grape; if you can’t find them, use sultanas instead.

    New Zealand Taste|Mar 07, 2016