Asian vegetable curry with roasted duck breast

Name: Asian vegetable curry with roasted duck breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Carrots; 1/2 Head Cauliflower; 7-10 Tbsp Salt; 1/2 small head pointed cabbage; 2 Duck breasts (à approx. 300 g); 1 TABLESPOON Oil; 1 TABLESPOON Honey; 1-2 TEASPOONS Soy sauce; 200 g Basmati rice; 1/2 Pot of coriander; 3 piece(s) Spring onions; 75 g fresh small corncobs; 1 stalk of lemongrass; 1 can(s) (400 ml) Coconut milk; 1 TABLESPOON Lime juice; 150 ml Milk; 1-2 TABLESPOONS red curry paste; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Carrots
1/2 Head Cauliflower
7-10 Tbsp Salt
1/2 small head pointed cabbage
2 Duck breasts (à approx. 300 g)
1 TABLESPOON Oil
1 TABLESPOON Honey
1-2 TEASPOONS Soy sauce
200 g Basmati rice
1/2 Pot of coriander
3 piece(s) Spring onions
75 g fresh small corncobs
1 stalk of lemongrass
1 can(s) (400 ml) Coconut milk
1 TABLESPOON Lime juice
150 ml Milk
1-2 TABLESPOONS red curry paste
7-10 Tbsp Pepper

Directions

1
Peel the carrots, wash them and cut them with an engraving knife along notches into the carrots. Cut the carrots into slices. Clean the cauliflower and cut into small florets. Cook cauliflower in salted water for 4-5 minutes, then rinse with cold water.
2
Clean the pointed cabbage, remove the stalk. Cut cabbage into strips. Wash duck breasts, dab dry and make a diamond-shaped incision in the skin. Heat oil in a pan. Sauté the duck breasts first from the skin side for about 4 minutes, then from the meat side for about 1 minute.
3
Put the meat on a baking tray. Mix honey and soy sauce, spread on the meat. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until done. In the meantime, cook the rice in boiling salted water according to the instructions on the packet.
4
Wash the coriander and chop the upper third roughly. Clean and wash spring onions and cut them diagonally into pieces. Cut the corncobs in half lengthwise. Tap lemon grass flat. Bring coconut milk, lemon grass, lime juice, milk to the boil, stir in curry paste.
5
Remove the meat from the oven, cover and let it rest for 5-10 minutes. Boil carrot slices and pointed cabbage in the milk for 5-8 minutes, then add corn on the cob, cauliflower and spring onions. Remove lemongrass stalk.
6
Season sauce with salt and pepper and add coriander. Drain the rice. Cut duck breast into slices. Arrange vegetables, duck breast and rice.