SERVES 6
INGREDIENTS
6 Ducko duck breast fillets
1 Tablespoon olive oil
2½ Tablespoons red curry paste
½ Small red onion, finely chopped
2 Cloves garlic, minced
½ Stick lemongrass, minced
½ Red Chilli, seeded and finely chopped
½ Teaspoon ground cumin
¼ Teaspoon ground coriander
½ Teaspoon brown sugar
250ml Chicken stock
½ Lime – juiced Salt and pepper, to taste
100ml Coconut cream
Chopped fresh coriander, to taste
6 Tablespoons sour cream, or crème fraîche
METHOD
- Heat the olive oil in a frying pan over high heat. Once nearly smoking, add the duck breasts, skin side down, and cook until the skin is a lovely deep golden brown colour. Do not turn over.
- Remove duck breasts from the pan and cut into 2cm thick slices.
- Toss the duck slices in the red curry paste and allow to marinate for at least 30 minutes.
- In the same frying pan over medium heat, cook the onion until soft.
- Add the minced garlic, lemongrass, chilli, spices and sugar, and cook while stirring for 2 minutes.
- Add the chicken stock and lime juice and bring to the boil. Season according to taste.
- Lower the heat and add the sliced duck.
- Simmer gently for 30 minutes until the duck is tender.
- Just before the cooking time is up, add the coconut milk and chopped fresh coriander and heat through.
- Serve with a dollop of sour cream, or crème fraîche.