Entencurry

Ingredients

• 500 g duck breast fillet (with skin)
• Salt
• Pepper
• 2 small mangoes
• 1 onion
• 2 Garlic cloves
• 1 lemongrass stalk
• 1 Lime
• 30 g ginger
• 2 tbsp oil
• 1 tbsp curry powder
• 2 tbsp Soy sauce
• 200 ml vegetable stock
• 100 ml coconut milk (unsweetened, canned)
• 1 tsp Cornstarch
• 1 tsp clarified butter

Instructions

1. 1.

   Wash the duck breast, pat dry and score the skin in a diamond pattern. Season with salt and pepper. In a non‑stick pan without added fat, sear the skin side until browned; reduce heat and cook each side 7–8 minutes depending on thickness over medium heat. Remove from pan, let cool, then cut into bite‑sized pieces.

2. 2.

   Peel the mangoes, remove the flesh from both sides of the pit, set aside. Cut the remaining flesh around the pit into small cubes. Peel and roughly chop the onion; peel and finely mince the garlic. Trim the lemongrass, lightly tap to loosen, then cut into 4–5 cm pieces. Squeeze the lime. Grate or finely chop the ginger.

3. 3.

   Heat oil in a wok, sauté onions, ginger and garlic until fragrant. Add mango cubes, sprinkle curry powder, then add lemongrass, lime juice, soy sauce and vegetable stock. Pour in coconut milk, bring to a boil, cover and simmer for 5 minutes. Taste and adjust seasoning. Whisk cornstarch into a small amount of cold water, then stir into the sauce to thicken. Reduce heat, return duck pieces to the pan, warm through and taste again.

4. 4.

   Quickly sear the reserved large mango chunks in a hot skillet with clarified butter until caramelized. Plate the duck curry, garnish with the sautéed mango pieces, and serve immediately.