Looking for the perfect post-half marathon recovery recipe? Kate Percy has a brilliant spicy treat in store to help you recover.

This curry is quick and easy, packed with nutrients and great for recovery after an event. If you can’t find fresh lychees use red or green grapes instead. Thai fragrant jasmine rice is a short grain white rice which is widely available and has a high G.I. and so is perfect for replenishing depleted glycogen after a strenuous race! 

Red Curry Duck with Lychees and Fragrant Jasmine Rice
Serves 4

Ingredients:
4 duck legs
Salt
2 tbsp red curry paste (use less if you like it mild)
200ml coconut cream
100ml chicken stock
1 desertspoon Thai fish sauce
1 desertspoon sugar
4 kaffir lime leaves (optional)
250g fragrant jasmine rice
16 lychees, peeled and deseeded, or seedless grapes
Small handful basil or coriander leaves, chopped


Method

1. Preheat the oven to 180°C/gas mark 4.

2. Remove the excess fat and any extra skin hanging off the sides of the duck legs with kitchen scissors and pat dry. Sprinkle all over with a little salt and then very gently fry in a large wok or frying pan, skin side down, for about 35 minutes, until the skin becomes nice and crispy. Spoon off the excess fat every now and then.

3. Spoon off any excess fat again and turn the legs over. Cook the legs for a further 10–15 minutes and then pop them onto a roasting pan, skin side up, and put them in the oven for 10–15minutes, while you make the sauce and cook the rice.

4. Using the same frying pan that you cooked the duck in, fry the red curry paste with a tablespoon or two of coconut cream, stirring all the time for 2 minutes, then add the remaining coconut cream, chicken stock, fish sauce, sugar and the lime leaves.

5. Prepare the jasmine rice. Rinse the rice in cold water and then place in a pan with 600ml water (enough to cover the rice by ½ inch, or to the first joint of your middle finger). Cover with a tight fitting lid, bring to the boil and simmer for 7-10 minutes, or until all the water has been absorbed. Turn off the heat and leave for 4-5 minutes. Uncover the pan and fluff up the rice to serve. It is authentic not to use salted water – the rice is a completely plain accompaniment to the curry.

6. Put the duck legs back in the pan to finish cooking in the sauce, crispy skin side up. Simmer for a few minutes and then add the lychees and the basil or coriander.

7.  Taste for seasoning. You may need to add a little extra stock or some lime juice if the sauce is too rich and thick.

8. Serve with steamed jasmine rice to soak up the juices.

 

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