Red duck curry

Name: Red duck curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 2 Duck breasts (à approx. 300 g); 7-10 Tbsp Pepper; 1 red and yellow pepper; 1 Courgette; 8 Stem(s) Coriander; 1 TABLESPOON Oil; 1 can(s) (400 ml) Coconut milk; 1-2 TEASPOONS red curry paste

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
2 Duck breasts (à approx. 300 g)
7-10 Tbsp Pepper
1 red and yellow pepper
1 Courgette
8 Stem(s) Coriander
1 TABLESPOON Oil
1 can(s) (400 ml) Coconut milk
1-2 TEASPOONS red curry paste

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and cut the fat side crosswise. Place meat on the fat side in the cold coated pan and heat.
2
First fry for 4-5 minutes on the skin side, then continue frying for about 1 minute on the meat side. Season the meat with salt and pepper and place on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes in medium heat.
3
Halve the peppers, clean, wash and cut into strips. Wash and clean the zucchini and cut into halves lengthwise. Cut the halves diagonally into thin slices. Wash coriander, shake dry and chop 6 stems finely.
4
Remove the duck from the oven and let it rest for at least 5 minutes. Heat the oil in a wok. Sauté the bell peppers and courgettes for about 2 minutes, then add coconut milk. Stir in curry paste and simmer for 2-3 minutes.
5
Cut the duck breast into slices. Add duck and chopped coriander to the curry. Arrange curry on plates and garnish with coriander. Serve with rice.