Chinese duck curry

Categories: Damp in Lower Jiao, Duck, Kidney Yin Vacuity, Meat, Thai


Anna Strong

Recipe for Kidney Yin Vacuity


4 duck breast portions, with out skin and bone
2 tbsp 5 spice powder
2 tbsp sesame oil
Grated rind and juice of 1 orange
1 medium butternut squash, peeled and cubed
2 tsp Thai red curry paste
2 tbsp Thai fish sauce
1 tbsp palm sugar or brown sugar
1 -¼ cups coconut milk
2 fresh red chilis
4 lime leaves
Cilantro to garnish

Cut the duck meat into bite size pieces and place in a bowl with 5 spice powder, sesame oil in orange rind and juice. Stir well to mix all ingredients and coat the duck. Cover and set aside to cool.
Bring a pan of water to boil. Add the squash and cook until just tender. Drain and set aside.
Pour the marinade from the duck into wok and heat until boiling. Stir in curry paste and cook for 2-3 minutes, until well blended and fragrant. Add the duck and cook for 3-4 min. until browned.
Add the fish sauce and palm sugar and cook for 2 minutes more. Stir in the coconut milk until the mixture is smooth then add the cooked squash with chillies and lime leaves
Simmer gently, stirring frequently for 5 min., then spoon into a dish sprinkle with coriander and serve.

Duck: sweet, salty, cold. Lung, spleen, Kidney. Nourishes Kidney, moistens dryness.
Sesame oil: sl warm, sweet. Nourish LV and KD. Lubricates, tonifies.
Orange rind: warm, bitter, acrid. Invigorates qi, dries damp
Orange juice: cool, sweet, sour. Resolves mucus, lubricates lung, promotes fluids.
Squash: cool, sweet. Dispels dampness, reduces fever, stops dysentery.
Brown sugar: sweet, warm. SP/ST/LV. Supplements MJ, invigorates blood
Red chili pepper: warm, acrid
Coconut milk: neutral, sweet
Cilantro: sl. Cool, acrid. Promotes sweating, moves qi

This recipe is overall nourishing of Kidney yin. The duck is cold and salty. The sesame oil and orange juice promote fluid. There is also an acrid and damp moving quality to help with concurrent dampness and qi stagnation.