Wok Duck with Vegetable Curry

Ingredients

• 4 duck breast fillets (about 200 g each with skin)
• sunflower oil
• pepper (ground)
• 1 red chili pepper
• 20 g fresh ginger (1 piece), peeled
• 8 thin spring onions (or Thai scallions)
• 4 cocktail tomatoes
• 4 cauliflower florets
• 1 pak choi
• 6 tbsp light soy sauce
• 3 tbsp Rice vinegar
• 1 tbsp sugar
• 2 tbsp sesame oil
• Thai basil
• 3 tbsp oil
• 1 tsp sugar
• 200 ml coconut milk

Instructions

1. 1.

   Wash the chili, halve it lengthwise, deseed and finely chop. Grate the ginger finely. Wash the spring onions, trim them and finely chop half of them as finely as possible. Mix chili, ginger, spring onions, soy sauce, rice vinegar, sugar and sesame oil and let sit in the refrigerator for 6 hours.

2. 2.

   Preheat the oven to 180°C fan-assisted. Season the duck breasts with salt and pepper. Heat 2-3 tbsp oil in a heavy pan. Place the duck breasts in the hot oil and sear them strongly for 2-3 minutes. Flip to the meat side, brush the skin with salted water and put the pan in the oven for about 10-15 minutes. The skin should be crisp and the meat inside pink.

3. 3.

   Meanwhile clean the vegetables. Blanch the cauliflower in plenty of salted water for 8 minutes. Fry the remaining spring onions in oil, sprinkle with sugar and lightly caramelize them. Wash the pak choi, remove the leaf stems and let the greens collapse in the remaining frying fat from the spring onions. Add the sliced tomatoes and the cauliflower. Stir in the marinate and bring to a boil, then stir in coconut milk, taste, take the duck breasts out of the oven, slice them and serve with the vegetables.