So when I made this, I honestly thought my husband was going to lick the plate. Its a super easy dish and just the most divine taste! You just HAVE to try it! This one is from the PNP Fresh Living Mag. These flavours are outstanding together! This is such an easy recipe and so simple, yet you could get away with this at a dinner party as you could really make the presentation look amazing. And Duck is always quite ooo-la-la!
4 duck breasts
Salt and milled pepper
2 garlic cloves, chopped
4cm knob fresh ginger, chopped
1 sachet (about 45ml) thai red curry paste
Juice of 1 lime (2tbsp)
2 Tbsp fish sauce
1 can (400g) coconut milk
1 packet sugar snap peas
1 packet baby corn
1 packet baby pak choi
12 litchis, peeled, de-pipped and diced
coriander for topping
Steamed basmati rice for serving.
– Score duck breast skin with a sharp knife, be careful not to cut through to the flesh below and season
– Place duck breasts in a cold, deep pan and bring pan to a medium heat and cook duck fat-side down until most of the fat has been rendered and the skin is golden and crispy (about 10 minutes)
– Flip and cook on the flesh side until done to your liking. Remove from the pan and cook garlic and ginger for a few seconds in all the pan juices
– Add the paste, lime juice, fish sauce and coconut milk and mix well. Gently simmer for 5 minutes.
– Toss in vegetables and litchis and cook for 5 – 8 minutes or until just tender.
– Ladle into bowls and top with sliced duck and coriander.
– I served this in a Tagine dish with white basmati rice in separate bowls which made everything look so stunning and I just let the tagine on the table and we just tucked in at our leisure.