Coconut Milk Duck with Sugar Snap Peas and Rice
Prep: 45min
|
Servings: 4
|
Cook: 1h 30min
Kokosmilch-Ente mit Zuckerschoten, dazu Reis ist ein Rezept mit frischen Zutaten aus der Kategorie Ente. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!
Ingredients
- 8 duck legs (deboned)
- 2 tbsp peanut oil
- 2 tbsp peanut butter
- 1 onion
- 2 Garlic cloves
- 200 ml poultry stock
- 400 ml coconut milk
- 1 bunch spring onions
- 200 g Sugar snap peas
- 1 bunch Thai basil
- Salt
- 0.5 lemon (juice and zest)
- white pepper
- 400 g basmati rice
Instructions
-
1.
Wash duck legs and pat dry.
-
2.
Peel and finely chop onion and garlic. Sauté in hot oil. Add peanut butter, stir, then add duck legs, brown briefly, deglaze with poultry stock and coconut milk. Season with salt and pepper, cover and simmer gently for about 1.5 hours on low heat, stirring occasionally.
-
3.
Meanwhile wash, trim and chop spring onions. Wash sugar snap peas. Add both to the pot during the last 20 minutes of cooking.
-
4.
Cook rice according to package instructions.
-
5.
Finally add sliced Thai basil to the duck and season with lemon juice, zest, salt and pepper. Serve over rice.