Wild Duck Curry

Thanks to Louie's Cafe and Bar in Invercargill

Ingredients
1 kg of Roasted Duck
1-2 tablespoons peanut oil
1 large onion, diced
2 tablespoons Thai red curry spice paste
400ml of coconut cream
150g mushrooms, sliced
2 tablespoons each: brown or palm sugar, lemon juice
2 spring onions, chopped

Method
Discard the bones and shred the meat. Heat the oil in a heavy saucepan. Add the onions and sauté until tender. Stir the curry paste and half the coconut cream. Bring to the boil, whisking continuously. Add the remaining coconut cream and the mushrooms. Simmer for 10 minutes. Add the meat, and simmer gently to warm through. Season with sugar and lemon juice. Serve on top of wild rice, topped with spring onions.