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Red Curry Mock Duck with 3 Oranges and Fonio

When citrus is at its peak, load up on the juicy, brightly colored fruit every chance you get. This dish adds the sweet-tart flavor of four kinds of citrus, for a rainbow of juiciness.
Servings 6
Author Robin Asbell


  • 1 15 ounce can coconut milk
  • 1 large shallot chopped
  • 2 tablespoons fresh turmeric minced
  • 2 tablespoons fresh ginger minced
  • 1 tablespoon red curry paste or more to taste
  • 2 large cara cara orange, zest of one peeled off in a strip fruit sectioned
  • 1/2 large lime
  • 1 cup vegetable stock
  • 3 cups cubed butternut squash
  • 2 10 ounce cans mock duck drained and torn
  • 2 large raspberry or blood oranges sectioned
  • 1 large tangerinequat or other -quat thinly sliced


  • 2 cups water
  • 1 teaspoon salt
  • 1 cup fonio


  • In a large skillet or wok, pour the coconut milk, then place over medium-high heat. Add the shallots, turmeric, ginger and curry paste. When the coconut milk comes to a boil, add the orange zest, lime half, vegetable stock and tamari. Bring to a boil, then reduce to a simmer for about 5 minutes, until slightly thickened.
  • Add the butternut squash and mock duck and bring to a boil, then cover the pan for about 5 minutes. When the squash is tender when pierced with a paring knife, adjust the thickness of the sauce with a little water, if too thick, or simmer it longer if you want it a little thicker.
  • Section the oranges and slice the tangerinequat. Serve the curry over fonio, garnished with orange sections and sliced -quat.


  • For fonio, bring 2 cups water to a boil, stir in fonio and salt. Return to a boil, reduce to low,and cover for 5 minutes. Uncover and fluff with a fork.