John Myers
Contents
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Ingredients
- 1 Pc. Duck breast
- 250 ml Coconut milk
- 3 tbsp Red curry paste
- 1 tsp Fish sauce
- 3 Pc. Tomatoes
- 120 g Fish pineapple
Instructions
- The first thing we will do is prepare the duck breast. To get the skin really crispy, cut it in in a checkerboard pattern. Put the duck breast in a pan and let it sear over medium-high heat. You don't need to add any oil to the pan, because the skin releases enough fat.
- Now we put some coconut oil, or if you don't have it ready, some vegetable oil, in a pan and fry our curry paste for about 3 minutes. After a short time you will feel the aromatic scent. Then add the coconut milk.
- Check again and again that the duck's skin is crispy. Turn the duck over and let it sear on the skin side for about 3 minutes. Then put the duck breast in the oven at 120 ° C for 20 minutes.
- Now add the tomatoes and pineapple pieces to the curry sauce. Season everything together with a teaspoon of Thai fish sauce and you're done.
- Now just take the duck out of the oven and let it rest for a few minutes before cutting.
- Arrange everything together on a plate and serve with fresh coriander and rice.
