Curry Rice with Pineapple and Duck

Ingredients

• 0.5 fresh pineapple
• 1 onion
• 1 Garlic clove
• 10 g ginger
• 1 green bell pepper
• 4 tbsp rapeseed oil
• 200 g natural long‑grain rice
• 1 tsp yellow curry paste (or substitute with curry powder and chili powder)
• 0.5 l chicken broth
• 1 tbsp currants
• 1 duck breast fillet
• Salt
• Pepper
• 1 Spring onion

Instructions

1. 1.

   Slice the pineapple into rounds, peel it, and cut into pieces. Peel and dice the onion, garlic, and ginger. Quarter the bell pepper, remove the white membranes, and cut into pieces.

2. 2.

   Heat oil in a large pan, sauté onion, garlic, and ginger. Add rice and bell pepper, stir briefly. Stir in curry paste and broth. Add currants. Cover and simmer for about 30‑35 minutes over low heat.

3. 3.

   Rub duck breast with salt and pepper. Place skin side down in another pan and brown. Flip the duck and cook for 20 minutes over low heat, turning 2–3 times.

4. 4.

   Meanwhile, clean and slice the spring onion into thin strips.

5. 5.

   Remove duck from fat. Briefly sauté pineapple pieces in the same pan. Slice the duck breast. Season rice with salt and pepper. Arrange duck and pineapple on top of the rice. Garnish with finely sliced spring onions.