A luscious deconstructed take on a duck curry. Duck breast is cooked until pink and juicy before being sliced and coated in a rich, coconut-y sauce, permeating all of the classic curry aromas of ginger, curry paste, and coriander sprinkled on top! All of this yumminess is served with plump basmati rice, to make sure not even one drop of this spectacular sauce is lost to the dishwasher!
Duck & Curry-style Sauce
Duck & Curry-style Sauce
with piquanté peppers & coconut milk
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cashew Nuts
- Coconut Milk
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Coriander
- Fresh Ginger
- Lime Juice
- Onion
- Onions
- Piquanté Peppers
- Poppadom
- Poppadoms
- Thai Red Curry Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FLUFFY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CURRY SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the grated ginger and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 50ml of warm water, and bring to a simmer. Once simmering, cook until slightly thickened, 8-10 minutes (stirring occasionally), and season.
LET’S SALSA
In a bowl, combine the remaining onion (to taste), the sliced piquanté peppers, the lime juice (to taste), the chopped cashews, and seasoning.
DUCK, DUCK, FRY!
Pat the duck breast dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
POP GOES THE POPPADOM!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DIVINE DUCK DINNER
Plate up the basmati rice and side with the duck slices and the curry sauce. Sprinkle over the chopped coriander. Side with the pickled pepper salsa and the poppadom. Amazing work, Chef!
White Basmati Rice - 75ml
Onion - 1
Fresh Ginger - 10g
Thai Red Curry Paste - 10ml
Coconut Milk - 100ml
Piquanté Peppers - 20g
Lime Juice - 15ml
Cashew Nuts - 5g
Free-range Duck Breast - 1
Poppadom - 1
Fresh Coriander - 3g
FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CURRY SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the grated ginger and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 100ml of warm water, and bring to a simmer. Once simmering, cook until slightly thickened, 8-10 minutes (stirring occasionally), and season.
LET’S SALSA
In a bowl, combine the remaining onion (to taste), the sliced piquanté peppers, the lime juice (to taste), the chopped cashews, and seasoning.
DUCK, DUCK, FRY!
Pat the duck breast dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
POP GOES THE POPPADOM!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DIVINE DUCK DINNER
Plate up the basmati rice and side with the duck slices and the curry sauce. Sprinkle over the chopped coriander. Side with the pickled pepper salsa and the poppadom. Amazing work, Chef!
White Basmati Rice - 150ml
Onion - 1
Fresh Ginger - 20g
Thai Red Curry Paste - 20ml
Coconut Milk - 200ml
Piquanté Peppers - 40g
Lime Juice - 30ml
Cashew Nuts - 10g
Free-range Duck Breasts - 2
Poppadoms - 2
Fresh Coriander - 5g
FLUFFY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CURRY SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until soft and translucent, 4-6 minutes (shifting occasionally). Add the grated ginger and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 150ml of warm water, and bring to a simmer. Once simmering, cook until slightly thickened, 10-15 minutes (stirring occasionally), and season.
LET’S SALSA
In a bowl, combine the remaining onion (to taste), the sliced piquanté peppers, the lime juice (to taste), the chopped cashews, and seasoning.
DUCK, DUCK, FRY!
Pat the duck breast dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
POP GOES THE POPPADOM!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DIVINE DUCK DINNER
Plate up the basmati rice and side with the duck slices and the curry sauce. Sprinkle over the chopped coriander. Side with the pickled pepper salsa and the poppadom. Amazing work, Chef!
White Basmati Rice - 225ml
Onions - 2
Fresh Ginger - 30g
Thai Red Curry Paste - 30ml
Coconut Milk - 300ml
Piquanté Peppers - 60g
Lime Juice - 45ml
Cashew Nuts - 15g
Free-range Duck Breasts - 3
Poppadoms - 3
Fresh Coriander - 8g
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CURRY SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until soft and translucent, 4-6 minutes (shifting occasionally). Add the grated ginger and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 200ml of warm water, and bring to a simmer. Once simmering, cook until slightly thickened, 10-15 minutes (stirring occasionally), and season.
LET’S SALSA
In a bowl, combine the remaining onion (to taste), the sliced piquanté peppers, the lime juice (to taste), the chopped cashews, and seasoning.
DUCK, DUCK, FRY!
Pat the duck breast dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
POP GOES THE POPPADOM!
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DIVINE DUCK DINNER
Plate up the basmati rice and side with the duck slices and the curry sauce. Sprinkle over the chopped coriander. Side with the pickled pepper salsa and the poppadom. Amazing work, Chef!
White Basmati Rice - 300ml
Onions - 2
Fresh Ginger - 40g
Thai Red Curry Paste - 40ml
Coconut Milk - 400ml
Piquanté Peppers - 80g
Lime Juice - 60ml
Cashew Nuts - 20g
Free-range Duck Breasts - 4
Poppadoms - 4
Fresh Coriander - 10g
Woolies Products in this dish
