Curry with Wild Duck Meat

Ingredients

• 600 g wild duck breast (ready-to-cook, with fat layer)
• Salad
• pepper (ground)
• 150 g fresh young spinach leaves
• 250 g Sugar snap peas
• 3 Garlic cloves
• 2 cm fresh ginger
• 1 pinch Ground cinnamon
• 0.5 small dried chili pepper (crushed)
• 1 pinch ground coriander
• 0.5 tsp fenugreek (crushed)
• 0.5 tsp turmeric
• 6 crushed curry leaves
• 1 pinch mustard powder
• 200 ml duck stock
• 150 ml coconut milk
• 2 tbsp Soy sauce
• 2 tbsp Lime juice

Instructions

1. 1.

   Wash the meat, pat dry and cut a diamond pattern into the skin side. Salt, pepper and cook skin-side down in a hot pan without oil until golden brown. Flip and cook another 2-3 minutes. Remove, let cool and cut into bite-sized pieces.

2. 2.

   Wash, rinse, trim and spin dry the spinach. Wash and trim the snap peas as well. Peel the garlic and slice thinly; also finely chop it. In the duck pan, sauté the garlic with ginger until golden yellow, add spices and cook briefly.

3. 3.

   Add the snap peas and spinach, deglaze with stock and coconut milk. Simmer over medium heat for 5-8 minutes. Return the duck meat, season with soy sauce and lime juice. Serve in small bowls.