A duck’n’great time!

April 19, 2010 at 12:45 pm 5 comments

A super quick post tonight from the back of a cab in Brisbane! It’s not a review, nor a recipe, but the promise of at least one, if not three recipes. I know it’s a tease, but pics of two duck curries and Persian chicken are below to whet your appetite.  This post also remembers two terrific friends, B+B, who are living overseas and dearly missed.

Serious foul = good times.

A confusing heading I know, but in the words of Frank n Furter “Wait! I can explain!”

Mr L and I were thoroughly fortunate on the weekend. Spending time with the Senior Ls guaranteed not just good company, but excellent food as the magical MIL is a tremendous chef. Furthermore, we were having my SIL and our BIL-to-be over for Sunday night dinner, and a duck curry had been a promised.

Upon our arrival at L seniors on the Friday night, the scents of lemongrass, kaffir lime, cloves and cumin waft to the door. We determine that (much to our delight) the magical MIL has had the same idea and red duck curry is on the menu here too!

Since we’re late arriving, I miss seeing how the magical MIL makes the curry, but I’m hopeful she’ll share her recipe with me – and that I may share it with you. Within her recipes folder, the words “VERY GOOD” are scribbled on the recipe clipping, and I must tell you this curry is better than that.

Thai red duck curry – packs a flavour punch

Thai red duck curry – packs a flavour punch

I’m thrilled to note the magical MIL is using bowls that Mr L and I had bought her from Japan City for her birthday a few years ago.  I also love the fact that she puts a bowl of rice on the table, along with the rest of the curry, so that we can go back for as many helpings as we like.  (And we do!)

Pretty bowls, don’t you think?

Pretty bowls, don’t you think?

Persian chicken and a shout to B + B

On the Saturday night, magical MIL spends hours toiling in the kitchen over a chicken dish.  It’s called Persian chicken, and its primary ingredients are chicken thigh (on the bone) and hazelnuts.  I love Persian dishes and this one brings back terrific memories of traditional Persian delicacies served at my Persian friend Buddsy’s family home.  (Miss you Buddsy and Bea!)

I’m excited about this meal since I’ve not tried it before. 

The Persian chicken arrives and it looks and smells amazing. 

Persian chicken and a shout to B + B

Persian chicken and a shout to B + B

Duck time, take two

On Sunday night, it’s duck time again and this time I’ve got the chef’s apron on.  My version of the dish includes snow peas, cherry tomatoes, pineapple, water chestnuts and corn.  I don’t make the curry paste and find that it’s a bit bland because of that.  I also feel it would have benefited from extra lime leaves and resolve to add those into the recipe.

Of the two duck dishes, my opinion is that magical MILs is far superior.  However, I hope to let you decide – stay tuned for recipes!

My duck curry – simmering away in the wok

My duck curry – simmering away in the wok


Entry filed under: australia, Dinner, Gluten free. Tags: , , , , .

Cacao fantasy – ooh yeah! Thai red duck curry – thanks to magical MIL, fantastic FIL and Karen Martini

5 Comments Add your own

  • 1. FB  |  April 19, 2010 at 2:18 pm

    Hiya miss Jane, love the post and cheers for mention. The dish looks really tasty. We miss you guys but not long to when we see you now. Keep up the good work with the blog. Been enjoying reading it. Cheers to Mr L.

    • 2. myfavouritefruits  |  April 20, 2010 at 11:26 am

      Hey Favourite Buddsy – so glad you’ve had a chance to read the blog! Can’t wait to have some blogworthy adventures with you and Bea in the US! Love to you two xxxx

  • 3. Gbro  |  April 19, 2010 at 9:07 pm

    Let’s get Gwen’s recipe upon good food dude!!

  • […] And you too, really?  Why?  Thanks to my magical MIL and fantastic FIL I now have both the first Thai red duck curry and the Persian chicken recipes from last night’s blog in my hot little hand.  Tonight, I’ll share the red duck curry recipe with you.  Originally […]


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