Curry with Duck and Cauliflower

Ingredients

• 6 lemon leaves
• 1 tsp palm sugar
• 1 tbsp red curry paste
• 500 ml unsweetened coconut milk
• 200 ml poultry broth
• 2 duck breast fillets (400 g each, ready to cook)
• Salt
• 6 tbsp vegetable oil
• 400 g cauliflower florets
• 4 Spring Onions
• 150 g snow peas
• 100 g baby corn
• 200 g Cherry tomatoes
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 splash lime juice
• 2 tbsp fish sauce
• 0.5 bunch Thai basil

Instructions

1. 1.

   Wash the lemon leaves, tear into small pieces, melt palm sugar and curry paste in a pot, then deglaze with coconut milk. Add poultry broth and bring to a boil. Place the lemon leaves in and simmer gently for about 20 minutes until thickened. Preheat the oven to 140°C fan. Meanwhile wash the duck breasts, pat dry and score the fat layer crosswise with a sharp knife (do not cut into the meat).

2. 2.

   Season both sides, place skin side down in a hot pan without added fat and brown golden‑brown. Flip, cook for about 1 minute, remove from pan and place on a rack skin side up in the oven to finish cooking for about 25 minutes. In the meantime clean and wash the vegetables: rinse cauliflower, trim spring onions into ~5 cm pieces, cut snow peas and baby corn diagonally.

3. 3.

   Wash and halve cherry tomatoes. Heat 4 tbsp vegetable oil in a wok, stir‑fry cauliflower and corn over high heat for about 4 minutes, add snow peas and spring onions and cook another 3 minutes. Stir constantly, season with oyster and soy sauce. Finish the curry sauce with a splash of lime juice and fish sauce.

4. 4.

   Strain the sauce through a fine sieve onto the vegetables, add cherry tomatoes, toss everything together and bring to a boil again. Rinse Thai basil, dry shake, pluck leaves and add to the vegetable curry. Remove duck from oven, let rest briefly, slice into thin strips and serve with the vegetables in bowls.