Summary

Ingredients

• 2 cans coconut cream, unsweetened
• 1 tablespoon curry paste, red
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 2 kaffir lime leaves, dried
• 1 can pineapple, in its own juice
• 1 can lychee (s)
• 0.5 teaspoon ½ salt
• 2 tablespoon sugar
• 2 tablespoon fish sauce
• 2 tablespoon soy sauce
• 2 duck breast fillets à 375 g
• Chips, (coconut chips)
• Basmati or fragrant rice

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Instructions

1. For the sauce:
2. Bring the coconut cream, curry paste and the lime leaves to the boil. Add peppers cut into narrow strips, drained fruits, fish sauce, sugar and salt and bring to the boil. Keep the sauce warm, remove the lime leaves.
3. Score the duck skin at a distance of 1 cm 2 mm deep in a diamond shape. Brush the duck breast fillets with salted water. Grill or roast under the preheated grill or in the oven preheated to the highest setting for about 5 minutes on each side. Brush the duck breast fillets with soy sauce and grill or fry for another seven minutes.
4. As a side dish, basmati or fragrant rice, topped with coconut chips, lightly roasted in the pan without adding any fat. Cut the duck breast into slices and serve the sauce separately.