Duck in coconut milk

Ingredients for 4 servings:

• 600 g duck breast
• 2 cloves garlic
• 1 stalk of coriander, fresh (or pickled in oil)
• Salt
• Pepper, from the mill
• 2 tbsp soy sauce
• 1 tbsp honey
• 4 tomatoes
• 4 kaffir lime leaves (I used lemongrass, 1 stem)
• 300 g pineapple, fresh
• 3 tbsp oil
• 1 tbsp curry sauce, red
• 400 ml coconut milk, unsweetened
• 2 tbsp fish sauce
• 12 basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

I cooked this dish for the first time yesterday and was so impressed that I decided to include it here as my first recipe. Rinse the duck breast with cold water and pat dry. Peel the garlic and crush it in a mortar with coriander, salt and pepper. Mix with soy sauce and honey. Rub the meat all over with this mixture and marinate, covered, for about 1 hour. Preheat the oven to 200°C. Roast the duck breast on a hot wire rack (with the drip tray underneath) skin-side up for 15-20 minutes, depending on the thickness. Wash the tomatoes and lemon leaves. Chop the leaves. Quarter the pineapple, removing the hard core and the brown eyes. Cut the flesh into small pieces. Cut the duck breast into 3cm long and 1/2cm wide slices. Heat the oil in a pot or wok, add the curry paste and 5 tbsp coconut milk, and simmer over low heat for 1 minute. Stir in the meat, pineapple, fish sauce, lemon leaves, and remaining coconut milk, and simmer for 2-3 minutes over medium heat. Finally, stir in the tomatoes and basil leaves. Drink suggestion: light beer or white wine.