Roast Duck and Pineapple Curry.
Serves 2.
For the Duck.
-2 duck breasts, roasted with
-1 cinnamon stick,
-1 star anise,
-2 cloves,
-1 clove garlic,
-1 onion, quartered.
-plenty of sea salt/black pepper.
Roast in 190c fan forced oven for 25 minutes.Leave to cool. When cool enough to handle, slice the duck meat, leave aside.
For the Curry sauce.
In a large saucepan.
Stir fry
-1-2 tbsp Thai red curry paste with
-1tbsp vegetable oil,
-3-4 lime leaves (optional),until fragrant and well combined,add
-duck meat.
-400ml coconut milk.
-250g pineapple chunks.
Bring to a simmer, continue to cook for 10 minutes.
To taste:
Fish sauce.
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