Ingredients

Method

• 2 free-range Pekin-duck breasts
• Salt
For the Thai curry sauce
• 1 T Thai curry paste, red or green
• ¾ cup coconut cream
• 1 T brown sugar
• 1 T fish sauce
• 1 T fresh lime juice
• 1 lemongrass heart, smashed
• a few Thai lime leaves
For serving
• Coconut jasmine rice
• Tenderstem broccoli, steamed

Method

Ingredients

Preheat the oven to 190°C.

Score the skin of the duck breasts, then brown them, skin side down, in a non-stick pan over moderate heat.

Remove with a slotted spoon and place on a baking sheet lined with non-stick baking paper.

Season with salt and smear the curry paste over the meaty side. Roast, skin side up, at 190°C for 10 minutes, or until just cooked, rosy-rare and moist.

To make the sauce: Fry the curry paste in a little of the coconut cream, then add the remaining ingredients and simmer together for about 5 minutes, until lightly thickened. Taste to check the sweet-sour balance, adding more sugar, lime juice or fish sauce if necessary.

To cook the rice: Cook 280g jasmine rice in the remaining coconut cream plus enough water to make up 375ml (1½ cups).

Serve whole or halved duck steaks with sauce, coconut rice and steamed greens.

See more recipes featuring duck here.