Roast Duck with Pineapple Curry
Ingredients :
2 Duck breast – skin on
1 Pinch of salt
1 Pinch of pepper
1/2 tbs Coconut oil
3-4 Cherry plum tomatoes
1 tbs Fish sauce
1 tsp Sugar
1/2 tsp Honey
300ml Thai Coconut milk
150 grams Pineapple – chunkily cut
20 Basil leaves
Ingredients for curry paste:
1/2 Red onion – roughly chopped
1/2 Red chilli – roughly chopped
1 thumbsize Ginger – peeled and roughly chopped
5 stalks Coriander
1 piece Lemon peel
1 tsp Lemon grass purée
1/2 tsp Ground nutmeg
1/2 tsp Ground cumin
1/2 tsp Ground black pepper
1/2 tsp Shrimp paste
1/2 tsp Salt
Method
– Put the red onion, red chilli, ginger, coriander, lemon peel, lemon grass purée, ground nutmeg, ground cumin, ground black pepper, shrimp paste and salt in an electric blender (or use a handheld blender) and blend all the ingredients well until they turn into a paste.
– Pre heat the oven to 200 Celsius for 5-10 minutes.
– Use a kitchen towel to dry the duck skins. Seasons the duck breasts with salt and pepper.
– Put the coconut oil in a pan then fry the duck breasts (skin side down) for approximately 4 minutes or until the skin turns nicely golden and crispy. Transfer the duck breasts and tomatoes on a baking tray and roast them in the oven for 25-30 minutes.
– In the same pan which you just cooked the duck breasts, put 2-3 tablespoon of the curry paste and gently fry the paste.
-Add coconut milk, pineapple, fish sauce, sugar and honey. Gently simmer for 20 minutes. Then add the basil leaves.
– Put the pineapple curry in a bowl then assemble the duck breast and cherry plum tomatoes on the top. Serve this Roast Duck with Pineapple Curry with steamed Thai Jasmine rice. Beautifully delishhhh.
Tips : Add the left over juice from the roast duck tin in the curry for an extra intense flavour.
