Duck Breast with Bamboo Shoots, Tomatoes and Coconut Sauce
Duck breast fillets with bamboo shoots, tomatoes and coconut sauce is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 duck breast fillets (≈300 g each)
- 1 eggplant
- Salt
- 200 g cocktail tomatoes
- 150 g bamboo shoots in strips (canned)
- 1 tbsp Sesame oil
- 1 tbsp red curry paste
- 200 ml poultry stock
- 250 ml coconut milk
- cilantro sprigs (for garnish)
- soy sauce
Instructions
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1.
Wash the duck breasts, pat dry and remove skin. Cut into bite‑size pieces. Wash the eggplant, peel, slice then cut into chunks. Sprinkle with a little salt and let sit to draw out water. Wash the tomatoes. Drain the bamboo shoots well.
-
2.
Add sesame oil to a hot wok and briefly sauté the curry paste. Deglaze with stock and coconut milk, letting it reduce slightly. Add the duck meat and simmer gently for about 5 minutes while stirring occasionally. Fold in tomatoes, eggplant and bamboo shoots, then let simmer another ~5 minutes until cooked through. Season with soy sauce and serve garnished with cilantro.
