On a bed of coconut milk-infused jasmine rice, layered with charred-sweet pineapple pieces and pops of green peas, lie crispy-skin duck slices. By basting the succulent duck in a zingy Thai curry paste and drizzling the dish with pan juices, you should prepare yourself for a punch of flavour with every bite!
Duck & Sticky Coconut Rice
Duck & Sticky Coconut Rice
with charred pineapple pieces & peas
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Coconut Milk
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Jasmine Rice
- Onion
- Onions
- Peas
- Pineapple Pieces
- Salad Leaves
- Zingy Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
DOWN IN COCOMO
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 100ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-15 minutes until the liquid has been absorbed and the rice is tender. On completion, toss through the peas, cover with the lid, and steam for a further 10 minutes. Fluff up with a fork and remove from the heat.
QUICK QUACK
Pat the duck breast dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breast in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season to taste.
THE SOUND OF SIZZLING DUCK
Place the cross-hatched duck breast in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the zingy paste and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 3 minutes before slicing.
SLICE AND MAKE NICE
Peel and roughly slice ½ of the onion. Rinse the salad leaves and the coriander. Roughly chop the coriander. Deseed and roughly slice the chilli. Drain the pineapple pieces. In a bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning.
HOW DO YOU LIKE ‘EM PINEAPPLES?
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple pieces and the sliced onion. Fry for 3-4 minutes until the pineapple pieces are starting to char, shifting occasionally. Add the cooked rice and mix until combined. Remove from the heat and season to taste.
A DELICIOUS DUCK DINNER
Plate up the coconut rice. Top with the duck slices and any reserved pan juices. Side with the dressed green leaves. Sprinkle over the sliced chilli (to taste) and the chopped coriander. Look at you, Chef!
Jasmine Rice - 75ml
Coconut Milk - 100ml
Peas - 40g
Free-range Duck Breast - 1
Zingy Paste - 15ml
Onion - 1
Salad Leaves - 20g
Fresh Coriander - 4g
Fresh Chilli - 1
Pineapple Pieces - 40g
DOWN IN COCOMO
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 200ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-15 minutes until the liquid has been absorbed and the rice is tender. On completion, toss through the peas, cover with the lid, and steam for a further 10 minutes. Fluff up with a fork and remove from the heat.
QUICK QUACK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of each breast in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season to taste.
THE SOUND OF SIZZLING DUCK
Place the cross-hatched duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the zingy paste and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 3 minutes before slicing.
SLICE AND MAKE NICE
Peel and roughly slice the onion. Rinse the salad leaves and the coriander. Roughly chop the coriander. Deseed and roughly slice the chilli. Drain the pineapple pieces. In a bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning.
HOW DO YOU LIKE ‘EM PINEAPPLES?
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple pieces and the sliced onion. Fry for 3-4 minutes until the pineapple pieces are starting to char, shifting occasionally. Add the cooked rice and mix until combined. Remove from the heat and season to taste.
A DELICIOUS DUCK DINNER
Plate up the coconut rice. Top with the duck slices and any reserved pan juices. Side with the dressed green leaves. Sprinkle over the sliced chilli (to taste) and the chopped coriander. Look at you, Chef!
Jasmine Rice - 150ml
Coconut Milk - 200ml
Peas - 80g
Free-range Duck Breasts - 2
Zingy Paste - 30ml
Onion - 1
Salad Leaves - 40g
Fresh Coriander - 8g
Fresh Chilli - 1
Pineapple Pieces - 80g
DOWN IN COCOMO
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 300ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-15 minutes until the liquid has been absorbed and the rice is tender. On completion, toss through the peas, cover with the lid, and steam for a further 10 minutes. Fluff up with a fork and remove from the heat.
QUICK QUACK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of each breast in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season to taste.
THE SOUND OF SIZZLING DUCK
Place the cross-hatched duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the zingy paste and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 3 minutes before slicing.
SLICE AND MAKE NICE
Peel and roughly slice 1½ of the onions. Rinse the salad leaves and the coriander. Roughly chop the coriander. Deseed and roughly slice the chillies. Drain the pineapple pieces. In a bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning.
HOW DO YOU LIKE ‘EM PINEAPPLES?
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple pieces and the sliced onion. Fry for 4-5 minutes until the pineapple pieces are starting to char, shifting occasionally. Add the cooked rice and mix until combined. Remove from the heat and season to taste.
A DELICIOUS DUCK DINNER
Plate up the coconut rice. Top with the duck slices and any reserved pan juices. Side with the dressed green leaves. Sprinkle over the sliced chilli (to taste) and the chopped coriander. Look at you, Chef!
Jasmine Rice - 225ml
Coconut Milk - 300ml
Peas - 120g
Free-range Duck Breasts - 3
Zingy Paste - 45ml
Onions - 2
Salad Leaves - 60g
Fresh Coriander - 12g
Fresh Chillies - 2
Pineapple Pieces - 120g
DOWN IN COCOMO
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 400ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer for 10-15 minutes until the liquid has been absorbed and the rice is tender. On completion, toss through the peas, cover with the lid, and steam for a further 10 minutes. Fluff up with a fork and remove from the heat.
QUICK QUACK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of each breast in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season to taste.
THE SOUND OF SIZZLING DUCK
Place the cross-hatched duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the zingy paste and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 3 minutes before slicing.
SLICE AND MAKE NICE
Peel and roughly slice the onions. Rinse the salad leaves and the coriander. Roughly chop the coriander. Deseed and roughly slice the chillies. Drain the pineapple pieces. In a bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning.
HOW DO YOU LIKE ‘EM PINEAPPLES?
Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple pieces and the sliced onion. Fry for 4-5 minutes until the pineapple pieces are starting to char, shifting occasionally. Add the cooked rice and mix until combined. Remove from the heat and season to taste.
A DELICIOUS DUCK DINNER
Plate up the coconut rice. Top with the duck slices and any reserved pan juices. Side with the dressed green leaves. Sprinkle over the sliced chilli (to taste) and the chopped coriander. Look at you, Chef!
Jasmine Rice - 300ml
Coconut Milk - 400ml
Peas - 160g
Free-range Duck Breasts - 4
Zingy Paste - 60ml
Onions - 2
Salad Leaves - 80g
Fresh Coriander - 15g
Fresh Chillies - 2
Pineapple Pieces - 160g
Woolies Products in this dish
