Duck curry

Ingredients for 4 servings:

• 400 g duck breast fillet
• 800 g pineapple (prepared flesh of a 1.3 kg fruit)
• 1 bunch of spring onions
• 2 cloves garlic
• 30 g ginger (fresh root)
• 2 tbsp oil
• 1 tbsp curry paste
• 400 ml coconut milk (unsweetened, can)
• 1 can/n tomato(s), peeled (drained weight 250 g)
• salt and pepper
• Lime juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Score the skin of the washed and patted dry fillets in a diamond-shaped pattern, place skin-side down in a cold, nonstick pan, and fry over medium heat for about 8 minutes on each side. Dice the pineapple flesh. Slice the trimmed spring onions diagonally; mince the garlic. Finely grate the peeled ginger. Heat oil in a wok or pan, fry the curry paste, ginger, and garlic. Add the coconut milk and tomatoes, bring to a boil, and simmer for 10 minutes. Reduce the heat. Heat the duck breast strips, pineapple, and spring onions in the sauce. Season with salt, pepper, and lime juice. Serve with basmai rice and green tea. The curry paste can be replaced with curry powder and soy sauce.