Duck in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g duck breast
- 2 cloves garlic
- 1 stalk coriander green, fresh (can also be preserved in oil)
- salt
- Pepper from the grinder
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 4 tomato (s)
- 4 kaffir lemon leaves (took lemongrass, 1 stalk)
- 300 g pineapple, fresh
- 3 tablespoon oil
- 1 tablespoon curry sauce, red
- 400 ml coconut milk, unsweetened
- 2 tablespoon fish sauce
- 12 basil leaves
Print Recipe
Pin Recipe Instructions
- I cooked this dish for the first time yesterday and was so excited that I decided to put it in here as my first work.
- Rinse the duck breast with cold water and pat dry. Peel the garlic, grate with coriander, salt and pepper in a mortar. Mix with soy sauce and honey. Rub the meat all over and marinate covered for about 1 hour.
- Preheat the oven to 200 °. Fry the duck breast on the hot wire rack (the drip pan underneath) with the skin side up for 15-20 minutes, depending on the thickness.
- Wash tomatoes and lemon leaves. Cut the leaves into small pieces. Quarter the pineapple, cut out the hard stalk and the brown eyes. Divide the pulp into small pieces.
- Cut the duck breast into 3cm long and 1 / 2cm wide slices. Heat the oil in a saucepan or wok, add the curry paste and 5 tablespoons of coconut milk, simmer for 1 minute over a mild heat.
- Stir in meat, pineapple, fish sauce, lemon leaves and remaining coconut milk, simmer for 2-3 minutes over medium heat. Finally fold in the tomatoes and basil leaves.
- Drink recommendation: light beer or white wine
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