Full of flavour and fresh vegetables, this curry is made more special by using duck.
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Ingredients
Method
Ingredients
2 duck breasts
2tbsp soy sauce
2tbsp clear honey
200g Thai fragrant rice
400ml boiling water
1tsp Bart garlic paste
1tsp Bart chilli paste
3tsp Bart red Thai curry paste
400ml coconut milk
150ml cold water
3tsp Bart fish sauce
3tsp Bart ginger paste
2tbsp oil
2 medium carrot (peeled and cut into matchsticks)
1 red pepper (deseeded and diced)
100g mangetout
1 bunch spring onions (2 reserved for decoration
the remainder sliced diagonally)
100g cherry tomatoes (quartered)
6tsp Bart coriander Leaf
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Method
Using a sharp knife, score the fat on the duck breasts with parallel lines. Place in a shallow dish and season with pepper. Pour over the soy sauce and honey.
Put the duck breasts, skin side down, in a cold, heavy based frying pan or griddle pan, turn the heat to medium high and cook for approximately 6 minutes then turn over and cook for a further 4 minutes. The fat on the duck will look blackened but this will not affect the flavour of the duck. Remove from the pan, leave to rest for 5 minutes then slice.
Place the rice in a medium size saucepan and pour over the boiling water, return to the boil and cook for 2- 3 minutes. Reduce the heat, cover and cook gently for 7 – 8 minutes then turn off and leave to stand for 2 minutes.
To make the Thai curry, place the garlic, chilli, red Thai paste, coconut milk, water, fish sauce and ginger in a pan and cook slowly for approximately 5 minutes until the mixture thickens slightly.
Heat the oil in a wok or large frying pan and cook the carrots until they start to soften. Add the peppers, mange tout and spring onions and stir fry for 1 – 2 minutes. Add the slices of duck and continue to cook for another minute. Stir in the tomatoes and coriander.
Divide the rice between 4 bowls, top with the duck stir fry and pour over the curry sauce. Garnish with shredded spring onions.