Duck breast in green curry with spinach

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the coriander seed and mustard seed in a pan without fat, remove. Wash and finely chop the chilli and coriander root. Peel galangal, garlic, ginger and shallot and cut into cubes.

2. 2

   Halve lemon grass lengthwise and cut finely. Put them together in a mortar and mortar, fill into a bowl. Stir in turmeric, shrimp paste and 2-3 tablespoons of peanut oil. Wash lime leaves and coriander leaves, pluck coriander leaves.

3. 3

   Finely chop the leaves and stir into the spice mixture. Wash duck breasts, dab dry. Carve the skin finely. Season with salt and rub with some spice mixture. Heat a flat roaster or an ovenproof pan without fat.

4. 4

   Fry the duck breasts only on the skin side for about 3 minutes. Then fry on the meat side for 2-3 minutes. Roast duck breasts in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes.

5. 5

   Sort the spinach and wash in plenty of water. Cut the tofu into cubes. Remove the duck breasts. Wrap in aluminium foil and let it rest. Heat 2 tablespoons of oil. Fry the tofu for about 5 minutes until crispy, turning carefully.

6. 6

   Season with salt. After 3 minutes add sesame, nuts and the remaining spice mixture. Remove from the pan. Add spinach to the pan. With closed lid and steam for about 5 minutes. Cut meat into slices.

7. 7

   Fold the meat and tofu mixture into the spinach and arrange in bowls.

Nutrition Facts

KCAL
590 kcal

CARBS
6 g

FATS
46 g

PROTEINS
39 g