Crispy duck with sweet and spicy curry vegetables and basmati rice

Ingredients for 2 servings:

• 2 duck breasts
• 300 g Brussels sprouts, cleaned and quartered
• 1 bunch of spring onions, cleaned and sliced ​​diagonally
• 100 g mushrooms (shiitake), halved or quartered, depending on size
• 100 g sprouts (mung bean sprouts)
• 1 tbsp oil, neutral, heatable
• 50 g almonds, slivered
• 1 tbsp curry paste, red, maybe more or less
• 200 ml coconut milk
• 2 dates, dried, pitted and cut into fine strips
• 125 Basmati
• salt and pepper
• Coriander leaves for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for guests and yourself

Wash the rice several times until the water runs clear, then soak it. Prepare the vegetables. Place the duck breasts in a cold, non-stick pan and fry over medium heat for about 15 minutes, slowly rendering the fat. Sear the meat side for about 2 minutes. Season with salt and pepper. Let it rest in a preheated oven at 160°C for about 12 minutes. Shortly before serving, crisp up the skin directly under the preheated grill for 2-3 minutes, while warming the plates at the same time. Note on scoring: Whether or not to score is almost a matter of belief. I don’t do it because it makes it easier to slice the duck. But with this dish, there’s nothing wrong with someone feeling more comfortable scoring. Once the duck is in the oven, cook the rice according to the package instructions and quickly sear the prepared vegetables in neutral oil. It’s best to do this in batches, separating the vegetables by type, so the vegetables can color better. Toast the slivered almonds in the same pan without any additional fat and set aside separately (otherwise they will soften). Sauté the curry paste in a saucepan and deglaze with coconut milk. Simmer slightly. Add the dates and let them simmer. Season with salt and pepper. Just before serving, add the vegetables to the sauce and bring to a boil quickly to reheat the vegetables without allowing them to become too soft. Stir in the toasted almonds just before serving. To serve: Form the rice into small towers. Place the vegetables alongside. Slice the duck and arrange on top of the vegetables. Garnish with a few reserved almonds and fresh coriander. The vegetables can also be varied according to the season.