Spiced roast-duck steaks with Thai curry sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 free-range Pekin-duck breasts
Salt
For the Thai curry sauce
1 T Thai curry paste, red or green
¾ cup coconut cream
1 T brown sugar
1 T fish sauce
1 T fresh lime juice
1 lemongrass heart, smashed
a few Thai lime leaves
For serving
Coconut jasmine rice
Tenderstem broccoli, steamed

Cooking Instructions

Preheat the oven to 190°C.

Score the skin of the duck breasts, then brown them, skin side down, in a non-stick pan over moderate heat.

Remove with a slotted spoon and place on a baking sheet lined with non-stick baking paper.

Season with salt and smear the curry paste over the meaty side. Roast, skin side up, at 190°C for 10 minutes, or until just cooked, rosy-rare and moist.

To make the sauce: Fry the curry paste in a little of the coconut cream, then add the remaining ingredients and simmer together for about 5 minutes, until lightly thickened. Taste to check the sweet-sour balance, adding more sugar, lime juice or fish sauce if necessary.

To cook the rice: Cook 280g jasmine rice in the remaining coconut cream plus enough water to make up 375ml (1½ cups).

Serve whole or halved duck steaks with sauce, coconut rice and steamed greens.

See more recipes featuring duck here.