Duck Curry
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g duck breast fillet
- 800 g pineapple, (prepared pulp a fruit weihin approx. 1.3 k)
- 1 bunch spring onion (s)
- 2 cloves garlic
- 30 g iner, (fresh tuber)
- 2 tablespoons oil
- 1 tablespoon curry paste
- 400 ml coconut milk, (unsweetened, can)
- 1 can (s) tomato (s), peeled (drained weight 250 g)
- salt and pepper
- Lime juice
Print Recipe
Pin Recipe Instructions
- Score the skin of the washed and dabbed dry fillets in a diamond shape, place on the skin side in a cold coated pan and fry on each side over medium heat for approx. 8 minutes. Cut the pineapple pulp into cubes. Cut the cleaned spring onions into oblique rings; Squeeze the garlic. Finely grate the peeled ginger. Heat the oil in a wok or pan, fry the curry paste, ginger and garlic. Add coconut milk and tomatoes, bring to the boil, simmer for 10 minutes. Reduce heat. Heat the duck breast strips, pineapple and spring onions in the sauce. Season to taste with salt, pepper and lime juice. With basmai rice and green tea. The curry paste can be replaced with curry powder and soy sauce.
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