Sauteed Duck Breast with Vegetable Curry
Ingredients
- Ingredients
- 4 duck legs (à 200 grams with skin)
- sunflower oil
- freshly ground peppers
- 1 Red chili pepper
- 1 pc fresh ginger (About 20 grams), peeled
- 8 thin scallions (or Thai green onions)
- 4 Cherry tomatoes
- 4 Cauliflower
- 1 Bok Choy
- 6 Tbsps bright soy sauce
- 3 Tbsps Rice vinegar
- 1 Tbsp sugar
- 2 Tbsps sesame oil
- Thai basil
- 3 Tbsps vegetable oil
- 1 tsp sugar
- 200 milliliters Coconut milk (unsweetened)
Preparation steps
Rinse the chile, halve lengthwise, remove seeds and chop very finely. Finely chop the ginger. Rinse and finely chop the scallions. In a bowl, whisk together the chile, ginger, soy sauce, rice vinegar, sugar and sesame oil and refrigerate 6 hours.
Preheat the oven to 180°C (approximately 350°F) convection. Season the duck breasts with salt and pepper. In a heavy pan, heat 2-3 tablespoons of oil. Place the duck breasts, skin side down into the hot oil and cook over high heat for 2-3 minutes. Turn flesh side down, sprinkle the skin with salt water and bake until the skin is crispy and the meat pink inside, 10-15 minutes.
Meanwhile, clean the vegetables. Blanch the cauliflower in a pot of boiling salted water for 8 minutes. Drain, run under cold water and drain again. Heat the oil in a skillet and saute the scallions until beginning to wilt. Sprinkle with sugar and let caramelize slightly. Rinse the bok choy, remove the veins and add to the pan with the scallions, the sliced tomatoes and the cauliflower. Stir in the marinade, add the coconut milk and bring to a boil. Season to taste, remove the duck breasts from the oven, slice and serve with the vegetables.
