Duck Breast Fillets with Panang Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 5 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 duck breast
- 3 tablespoon soy sauce, sweet
- 3 tablespoon oyster sauce
- 2 cloves garlic)
- 5 tablespoon oil
- 12 kaffir lemon leaves
- 400 ml coconut milk
- 25 g curry paste, (panan)
- 5 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Rinse the duck breast fillets with cold water and pat dry. Incise the fat layer several times in a diamond shape. Only the skin does not get the meat off the meat. Mix the soy sauce with the oyster sauce and crushed garlic. Turn the duck breast fillets in it and cover and marinate in the refrigerator for approx. 5 hours.
- Heat the oil in the wok. One after the other, fry the duck breast fillets first with the skin side, then upside down, for a total of about 6 minutes each. They should still be very bloody. Remove the fillets and let them rest briefly in aluminum foil.
- Mix the coconut milk with the Panang curry paste and the fish sauce. Pour the oil out of the wok. Cook the coconut mixture and lemon leaves while stirring for about 2 minutes. Cut the duck breast fillets into thin slices. Add the leaked meat juice to the coconut sauce in the wok. Carefully place the cut meat in the sauce so that the crispy skin is not immersed and warm it up again briefly.
- Of course, you also eat basmati rice with it.
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