wine and duck pairing from Naked Wines

This Duck Panang Curry recipe is a delicious way to use up leftovers from your Sunday roast, serve with a chilled glass of Landhaus Mayer Grüner Veltliner 2019 from Naked Wines. This fruity, modern wine perfectly compliments the rich, aromatic duck dish.

Make the curry by frying a whole white onion along with 2 large potatoes (peeled and cut into chunks), alternatively you could add leftover roast potatoes. Add 1 tbsp of red Thai curry paste and a tin of coconut milk then bring to the boil.

Stir in 4 lime leaves, 1 tbsp brown sugar and 1 tbsp fish sauce then simmer until the potato is almost cooked. Roughly chop 1 head of pak choi and add it to the pan along with 500g cooked, shredded duck and 2tbsp roasted peanuts. Heat through until steaming.

Squeeze over the juice of half a lime, stir and adjust the seasoning to taste. Garnish with fresh coriander and serve with basmati rice.

This recipe was taken from our new cook book ‘Gressingham – The Recipe Book’. You can purchase a copy of the book from Meze the publisher, click here to have a look.