Duck Curry with Okra and Asian Noodles
Ingredients
- Ingredients
- 700 grams duck legs
- 2 Tbsps Curry
- chili peppers
- 8 pcs Okra
- 1 onion
- 1 splash white wine
- vegetable oil
- 1 handful soybean sprout
- 1 Tbsp cornstarch
- salt
- freshly ground pepper
- 250 grams Rice noodles
Preparation steps
Rinse bean sprouts. Season duck with salt and pepper, place in a roasting pan, pour in a little water and roast in the oven at 200°C (approximately 400°F), about 1 ½ hours. Baste occasionally during cooking, adding more water if necessary. Remove from the oven when the meat is cooked through.
Slice duck breast into 1 cm (approximately 1/2 in) thick slices. Peel onion and finely chop. Rinse okra and slice. In a pan, heat a little oil, sauté the onion, duck meat, bean sprouts and okra. Stir in the curry, add wine and reduce slightly. Pour in some water, briefly simmer, then season with salt, pepper and chile.
Mix cornstarch with a little cold water and add to the sauce, stirring. Prepare rice noodles according to package instructions. Drain well and serve with the duck breast curry on a plate.
