Duck with Vegetable Curry
Ingredients
- Ingredients
- 6 Lemon leaves
- 1 tsp Palm sugar
- 1 Tbsp red Curry paste
- 500 milliliters unsweetened Coconut milk
- 200 milliliters Chicken broth
- 2 ready to cook duck legs (about 400 grams or 14 ounces)
- salt
- 6 Tbsps vegetable oil
- 400 grams Cauliflower
- 4 scallions
- 150 grams Snow peas
- 100 grams Baby corn cob
- 200 grams Cherry tomatoes
- 2 Tbsps Oyster sauce
- 1 Tbsp light soy sauce
- 1 splash Lime juice
- 2 Tbsps Fish sauce
- ½ bunch Thai basil
Preparation steps
Rinse the lemon leaves and tear into small pieces. Melt the palm sugar and curry paste in a pan and deglaze with the coconut milk. Pour in the chicken broth and bring to a boil. Add the lemon leaves and simmer for about 20 minutes over low heat. Preheat the convection oven to 140°C (approximately 300°F). Meanwhile, rinse the duck breasts, pat dry and score the layer of fat with a sharp knife without cutting through the meat.
Season with salt on both sides, then fry with the skin-side down in a dry, hot pan until golden brown. Turn and cook for about 1 minute, remove from the pan and continue to cook for about 25 minutes on a baking sheet in the oven with the skin side up.
Meanwhile, prepare the vegetables. Rinse and trim the scallions, cut in half lengthwise, then cut into about 5 cm (approximately 2 inch) long pieces. Cut the snow peas and baby corn in half diagonally. Rinse and halve the cherry tomatoes.
Heat 4 tablespoons of vegetable oil in a wok, fry the cauliflower and corn over high heat for about 4 minutes, then add the snow peas and scallions and fry for another 3 minutes while stirring. Season with oyster and soy sauce. Season the finished curry sauce with 1 dash lime juice and fish sauce to taste.
Pour the curry through a fine sieve over the vegetables, add the cherry tomatoes, mix well and bring to a boil. Rinse the Thai basil, shake dry, pluck off the leaves and add to the vegetable curry. Remove the duck from the oven, let it rest briefly, cut into thin slices and serve with the vegetables in shallow bowls.
