Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Drink recommendation: light beer or white wine