- 2 free-range Pekin-duck breasts
- 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 dried kaffir lime leaves
- For serving
- Coconut jasmine rice
- Tenderstem broccoli, steamed
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.