Duck with Yellow Vegetable Curry
Duck with yellow vegetable curry is a recipe with fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 duck breast fillets (ready to cook, 300-350 g each)
- Salt
- Pepper (freshly ground)
- 1 Garlic clove
- 1.5 cm fresh ginger
- 1 pineapple
- 350 g tomatoes
- 1 bunch spring onions
- 2 tbsp plant oil
- 2 tbsp yellow curry paste
- 500 ml coconut milk
- a splash lime juice
Instructions
-
1.
Preheat the oven to 100°C with upper and lower heat.
-
2.
Wash the duck breasts, pat dry, score the skin in a diamond pattern, then season with salt and pepper.
-
3.
In a hot pan without added fat, sear the duck breasts skin side down until golden brown, flip and cook for 1 minute on the other side. Transfer to the preheated oven and roast for 30-40 minutes until pink inside.
-
4.
Meanwhile peel and finely chop the garlic and ginger. Peel the pineapple, cut into quarters, remove the core and dice the flesh into bite‑sized pieces. Wash the tomatoes, discard stems, quarter, seed and cube them.
-
5.
Wash and trim the spring onions, slice into thin rings.
-
6.
Heat oil in a pan, sauté garlic and ginger until fragrant. Stir in the curry paste, cook briefly, then deglaze with coconut milk. Simmer over medium heat for about 5 minutes. Add pineapple, tomatoes and spring onions, season with salt and pepper, finish with lime juice and simmer for another 5 minutes.
-
7.
Remove duck breasts from oven, let rest briefly, slice into strips and serve the curry in bowls alongside the sliced duck.
