Breast Of Duck Curry Food

ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY

Steps:

• Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
• With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
• Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.

THAI RED DUCK WITH STICKY PINEAPPLE RICE

Steps:

• Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
• Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
• Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.