Duck with Curry Sauce and Vegetables

Ingredients

• 400 g duck breast fillet (2 duck breast fillets)
• Salt
• Pepper
• 20 g ginger (1 piece)
• 3 tbsp liquid honey
• 2 stalks celery
• 400 g pineapple flesh
• 3 spring onions
• 1 red chili pepper
• 200 g soy sprouts
• 2 Garlic cloves
• 2 tbsp soy oil
• 15 g coconut flakes (2 tbsp)
• 2 tbsp rice vinegar
• 400 ml coconut milk
• 1 tbsp red curry paste
• 1 tbsp turmeric
• 1 tsp Cornstarch
• 250 g rice noodles
• 2 stems coriander

Instructions

1. 1.

   Rinse duck breast fillets under cold water, pat dry and brown skin side in a pan without added fat over medium heat. Season with salt and pepper, flip, cook 1 minute on the other side.

2. 2.

   Meanwhile peel and finely grate ginger, mix with 2 tbsp honey and brush the skin side of the duck fillets. Roast in preheated oven at 120 °C (fan not recommended; gas: level 1) for 25–30 minutes until pink.

3. 3.

   Wash, trim celery and slice into thin strips. Cut pineapple flesh into pieces.

4. 4.

   Wash spring onions, trim and cut diagonally into thin rings. Wash chili pepper, trim and slice into rings. Rinse soy sprouts and drain. Peel garlic and finely chop.

5. 5.

   Heat oil in a wok. Sauté garlic until translucent. Add chili, celery, soy sprouts, spring onions, coconut flakes and pineapple; stir briefly and fold in remaining honey. Deglaze with rice vinegar, remove from heat, season with salt and pepper.

6. 6.

   Heat coconut milk in a pot. Stir in curry paste and turmeric, let reduce slightly. Whisk cornstarch with cold water and add to the coconut milk to thicken. Season with salt and pepper.

7. 7.

   Cook rice noodles according to package instructions. Remove duck fillets from oven, rest briefly and slice into strips.

8. 8.

   Wash coriander, shake dry and pluck leaves. Arrange rice noodles with vegetables on four plates, top with duck slices, drizzle curry sauce and garnish with coriander.