Red duck curry with pineapple and tomato

Ingredients for 2 servings:

• 400 g duck breast
• 400 ml coconut milk
• 1 small can of pineapple
• 300 g cocktail tomatoes
• 1 garlic clove(s), finely chopped
• 2 tbsp curry paste, red
• 2 tbsp soy sauce
• 2 tbsp honey
• 3 tbsp fish sauce
• ½ tbsp sugar (palm sugar), crushed
• 5 kaffir lime leaves
• 3 stalks of coriander
• 3 tbsp sesame oil

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Make a cross-shaped cut into the skin-side of the duck breast with a sharp knife. Mix soy sauce, honey, garlic, and the chopped coriander stalks into a paste (do not chop the coriander leaves; reserve them for garnish). Rub the marinade into the duck breast and let it marinate for 2 hours. Finely slice the kaffir lime leaves. Wash and halve the cherry tomatoes. Heat the oil in a deep frying pan or wok. Add the duck breast directly from the marinade to the pan and sear it skin-side down. Remove the duck after about 3-4 minutes and cut into strips. Sauté the red curry paste in the pan over medium heat for about 1 minute, then deglaze with the coconut milk. Bring to a boil over medium heat, stirring continuously, for about 1 minute. Add the meat back in, along with the pineapple, fish sauce, sugar, sliced ​​kaffir lime leaves, and the remaining marinade. Simmer over low to medium heat for about 15 minutes, until the meat is tender. Then add the tomatoes and simmer for another 5 minutes, until they are hot but still retain their shape. Garnish with cilantro and serve with rice.