Lord Love a (Curried) Duck

Today's recipe--curried duck and mango sandwiches--is easier to make than it may sound.

The secret? You don't have to cook the duck. Make your way to a Chinese market and buy a succulent cooked Peking duck for these sweet-and-spicy sandwiches. (Alternatively, substitute four sautéed duck breast halves.)

SERVINGS: 4

1 tablespoon unsweetened coconut milk
1 teaspoon honey
1 teaspoon minced fresh ginger
1 teaspoon fresh lime juice
1/4 teaspoon Thai red curry paste
Salt
1 whole Peking duck, skin removed, meat sliced
4 scallions, white and tender green parts, thinly sliced
1 large ripe mango, cut into 1/4-inch dice
1 ripe Bartlett or Anjou pear, peeled and cut into 1/4-inch dice
8 slices raisin-walnut bread

In a bowl, combine the coconut milk, honey, ginger, lime juice and curry paste. Season with salt.

TAKE THE WHOLE DUCK (PICTURED) and slice the meat thinly.

Add the sliced duck and scallions and mix well. Fold in the mango and pear just until combined. Spoon the salad onto the bread and serve.

MAKE AHEAD: The duck salad can be refrigerated for up to 4 hours. Fold in the fruit and assemble the sandwiches just before serving.

WINE RECOMMENDATION: A ripe, fat California Chardonnay, such as the 1997 Cambria Katherine's Vineyard or the 1997 Sonoma-Cutrer Russian River Ranches, would echo the richness of the roasted duck and sweet fruit and ameliorate the bite of the scallions and curry paste.

Tags: duck | curry

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