John Myers
Ingredients for 4 servings:
- 2 cans coconut cream, unsweetened
- 1 tbsp curry paste, red
- ½ bell pepper(s), red
- ½ bell pepper(s), yellow
- 2 kaffir lime leaves, dried
- 1 can pineapple, in its own juice
- 1 can lychee(s)
- ½ tsp salt
- 2 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 duck breast fillets, 375 g each
- Chips (coconut chips)
- Basmati or fragrant rice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 47 minutes
For the sauce: Bring the coconut cream, curry paste, and lime leaves to a boil. Add the thinly sliced bell pepper, drained fruit, fish sauce, sugar, and salt, and bring to a boil. Keep the sauce warm and remove the lime leaves. Make diamond-shaped incisions 2 mm deep in the duck skin at 1 cm intervals. Brush the duck breast fillets with salted water. Grill or fry for about 5 minutes on each side under a preheated grill or in an oven preheated to the highest setting. Brush the duck breast fillets with soy sauce and grill or fry for a further seven minutes. Serve with basmati or fragrant rice, topped with coconut chips that have been lightly toasted in a pan without adding any fat. Cut the duck breast into slices and serve the sauce separately.
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