- 500 g duck-breast fillets
- 1 t Thai curry paste
- 4 T coconut cream
- coriander leaves, for garnishing
- For the sweet-and-sour dressing, mix together just before serving:
- 4 T fish sauce
- 4 T fresh lime juice
- 3 T brown sugar
- 1 carrot, shredded
- 1–2 spring onions, shredded
- 1 cucumber, shredded
- For the coconut jasmine rice:
- 250 g jasmine rice
- ¾ cup coconut cream
- 1 cup water
- 1 cup water
- 1 t salt
Preheat the oven to 190°C. Prick the skin, then slowly cook the duck-breast fi llets, skin side down, in a heated nonstick pan, to render the fat and brown the skin.
Remove with tongs and place, skin side down, on a shallow baking tray, lined with baking paper. Spread the uncooked side with Thai curry paste and pour over a few spoonfuls of coconut cream. Roast for 15 minutes or until just cooked and moist.
Allow to stand for 5 minutes before slicing thinly. Mix with the dressing ingredients, check the sweet-sour balance and adjust accordingly.
To make the coconut jasmine rice: Place the rice in a suitable saucepan. Add the liquid and salt. Bring to a bubble, cover and reduce the heat. Cook for 15 minutes. Turn off the heat and leave, covered, for 5 minutes before serving.
Cook’s tips: Serve a mix of steamed Asian greens on the side. Cook thin noodles instead of rice. Add a few handfuls of baby spinach leaves and mix with the sliced duck and dressing. Use chicken or fi sh, if you prefer.
Per serving: 2350.3kJ, 31.2g protein, 23g fat, 64.9g carbs
Duck breast fillets are readily available these days. They’re delicious, easy to handle, and turn a weeknight dinner into something special.