Duck Breast with Vegetables and Peanut Sauce

Ingredients

• 250 g Thai fragrant rice
• 3 duck breast fillets
• 8 tbsp oil
• 150 g roasted salted peanuts
• 1 tbsp red curry paste
• 200 ml coconut milk
• 200 ml vegetable broth
• 3 tbsp palm sugar (or brown sugar)
• 0.5 tsp Salt
• 3 tbsp Rice vinegar
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch spring onions
• 2 Garlic cloves
• 1 tbsp fish sauce

Instructions

1. 1.

   Rinse the rice thoroughly in a sieve with cold water. Transfer to a large pot and add 750 ml water. Cover and simmer over low heat for about 20 minutes.

2. 2.

   Wash duck breasts, pat dry with paper towels. Heat 2 tbsp oil in a large pan, place duck breasts skin-side down, cook over medium heat for about 4 minutes, flip and cook another 2 minutes, season with salt and pepper. Keep warm at ~80°C in the oven.

3. 3.

   For the peanut sauce, crush peanuts finely in a mortar. Heat 4 tbsp oil in a pot, add curry paste and toast briefly over low heat for about 1 minute. Add coconut milk and vegetable broth, simmer for 2 minutes. Stir in palm sugar, salt, and vinegar; reduce gently over low heat for about 10 minutes.

4. 4.

   Halve the bell peppers, remove seeds, wash, and slice into strips. Trim spring onions, cut white part into thin rings, green part into long strips. Peel garlic cloves and finely chop. Heat remaining oil in a wok, sauté garlic until golden yellow. Add prepared vegetables, stir-fry for about 3 minutes while constantly stirring, season with fish sauce.

5. 5.

   Slice duck breasts into rounds. Distribute rice on bowls and top with duck slices, vegetables, and peanut sauce.