Duck Breast with Rice, Bell Peppers and Peanut Sauce
- 250 grams Thai Rice
- 3 duck legs
- 8 tablespoons vegetable oil
- 150 grams toasted salted Peanuts
- 1 tablespoon red Curry paste
- 200 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 3 tablespoons Palm sugar (substitute brown sugar)
- ½ teaspoon salt
- 3 tablespoons Rice vinegar
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 bunch scallions
- 2 garlic
- 1 tablespoon Fish sauce
Rinse the rice with cold water in a colander. Place the rinsed rice in a large pot and add ¾ liters (approximately 3¾ cups) of water. Cover the pot and let simmer over low heat for about 20 minutes.
Rinse the duck breasts under cold water and pat dry with kitchen paper. Heat 2 tablespoons oil in a large pan, place the duck breasts with skin side down and fry over medium heat for about 8 minutes. Turn the duck breasts and cook on other side for 8 minutes. Season the fried duck breasts with salt and pepper, wrap in aluminum foil and keep warm in the oven.
For the peanut sauce, finely crush the peanuts in a mortar. Heat 4 tablespoons oil in a pan and fry the red curry paste over low heat for about 1 minute. Pour in the coconut milk and vegetable broth, and cook for about 2 minutes. Stir in the palm sugar, salt and rice vinegar, and allow to simmer for about 10 minutes over low heat.
Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into strips. Rinse the scallions, cut the whites into thin rings, and cut the greens into strips. Peel the garlic cloves and finely chop.
Heat the remaining oil in a wok and fry the garlic until golden. Add the bell peppers and scallions, and fry for about 3 minutes while stirring. Stir in the fish sauce.
Cut the duck breasts in slices. Divide the cooked rice equally into bowls and serve with the duck breast slices. Top with fried bell peppers and peanut sauce.