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Ingredients
Duck Curry
- Ingredients
- 500 grams duck legs (with skin)
- salt
- peppers
- 2 small Mangoes
- 1 onion
- 2 garlic cloves
- 1 stick Lemongrass
- 1 Lime
- 30 grams ginger
- 2 Tbsps vegetable oil
- 1 Tbsp Curry powder
- 2 Tbsps soy sauce
- 200 milliliters vegetable stock
- 100 milliliters Coconut milk (unsweetened, canned)
- 1 generous pinch cornstarch
- 1 tsp clarified butter
Rinse duck breast, pat dry and cut the skin in a diamond-shaped pattern. Season with salt and pepper and sear on the skin side in a non-stick frying pan, reduce the heat and depending on the thickness fry duck on each side for 7-8 minutes over medium heat. Remove duck from the pan, let cool and cut into bite-size pieces. Peel mango, cut fruit from both sides of the pit and set these pieces aside. Remove any remaining fruit from the pit loose and chop. Peel onion and chop coarsely. Remove garlic and finely chop. Trim lemongrass and cut into 4-5 cm (approximately 2 inch) long pieces. Squeeze juice from the lime. Peel ginger and grate or chop finely.
Heat oil in wok, saute onion, ginger and garlic, add mango and sprinkle with curry. Add lemongrass, lime juice, soy sauce and vegetable stock. Add coconut milk, boil, let simmer for 5 minutes covered and season to taste. Stir sauce. Mix cornstarch with a little cold water and stir into sauce to thicken. Reduce the heat, add duck breast pieces, heat the sauce and season to taste again. Set aside large mango pieces, sear quickly in a frying pan in hot butter and serve with the duck curry.
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |