Pumpkin curry with peppers and duck

Ingredients for 4 servings:

• 2 pieces of duck breast (Barbary duck breast), 220 g each
• 2 cloves garlic
• 2 slices of ginger
• 1 tbsp lime juice
• 2 tbsp fish sauce
• 1 chili pepper(s)
• 2 stalks of lemongrass
• 2 tbsp oil
• 1 pumpkin(s), 650 g, preferably with a nutty flavor
• 2 bell peppers, yellow / red
• 100 g shallot(s) (Thai shallots)
• 1 tsp palm sugar
• 1 tsp curry paste, red
• 400 ml coconut milk
• 150 ml coconut milk
• 150 ml chicken stock
• 2 sprigs basil (fresh Thai basil)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

The secret of the best pumpkin curry

Wash the duck breasts in cold water, pat dry with kitchen paper and remove the tendons. Make 1/2 cm cuts in the fat layer of the duck breast (do not cut into the meat). Slice the peeled garlic and cut the ginger into strips. Mix with the lime juice, fish sauce, chili pepper, finely torn lemon leaves and vegetable oil and marinate the duck breast in it overnight. Remove the skin and seeds from the pumpkin and cut into 2 cm long and 3 mm thick sticks. Wash the peppers, peel the skin off with a potato peeler, halve and deseed them and also cut into strips (pumpkin size). Peel the Thai shallots and halve or quarter them depending on their size. Heat the palm sugar in a pan, add the curry paste, add the vegetables and shallots and let it caramelize over low heat for about 3 minutes. Deglaze with 200 ml coconut milk and let it simmer until creamy. After 5 minutes, pour in the remaining coconut milk and chicken stock and simmer for a further 10 minutes at low heat. Remove the duck breast from the marinade, pat dry, and fry in the pan on the skin side for 18 minutes at low heat. After 10 minutes, spread the aromatics from the marinade (without the liquid) over the duck meat. Baste the duck with any fat that comes out of it while it cooks. After the cooking time, scrape off the aromatics, turn the duck breasts in the pan, and fry for a further 2 minutes on the flesh side. Remove the duck from the pan and let it rest on a rack for a while, then cut into thin slices. Season the pumpkin curry with fish sauce and, at the last moment, stir in the torn Thai basil and lemon leaves. Serve with the pink-roasted duck breast. The curry tastes best with cooked fragrant rice. Addition: It is best to get the ingredients from an Asian shop, especially the curry paste must be fresh, the recipe certainly requires some preparation, but the combination of pumpkin and curry is unique and complements each other in terms of taste.