John Myers
Ingredients for 4 servings:
- 3 duck breasts
- 3 tbsp soy sauce, sweet
- 3 tbsp oyster sauce
- 2 garlic cloves
- 5 tbsp oil
- 12 kaffir lime leaves
- 400 ml coconut milk
- 25 g curry paste (Panang)
- 5 tbsp fish sauce
Instructions
Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 25 minutes
great for guests
Rinse the duck breast fillets with cold water and pat dry. Score the fat layer several times in a diamond shape, being careful not to touch the skin or the meat. Mix the soy sauce, oyster sauce, and crushed garlic. Toss the duck breast fillets in the sauce, cover, and marinate in the refrigerator for about 5 hours. Heat the oil in a wok. Fry the duck breast fillets one after the other, skin-side down first, then flip over, for about 6 minutes each. They should still be very rare. Remove the fillets and let them rest briefly in aluminum foil. Mix the coconut milk with the Panang curry paste and fish sauce. Pour the oil out of the wok. Cook the coconut mixture and lemon leaves for about 2 minutes, stirring constantly. Cut the duck breast fillets into thin slices. Add any meat juices to the coconut sauce in the wok. Carefully place the sliced meat in the sauce, making sure the crispy skin is not submerged, and heat it up again briefly. Serve with basmati rice, of course.
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