1 Bunch spring onions finely sliced
800g duck breast skin on
100g cherry or baby plum tomatoes halved
1 yellow pepper finely sliced
Rafi’s Thai yellow curry mix
Coriander leaves
1 Tin coconut milk
400ml water
Empty the curry mix, water, and coconut milk in to a pan and simmer for 10 minutes. Leave to one side preferably overnight.
In a heavy skillet or frying pan seal the duck breast (no oil required) making sure the skin is golden and some of the fat starts to render 3 or 4 minutes each side. Leave this to rest for a few minutes then slice in to ½cm pieces.
Bring the sauce back up to heat adding more water if required and add the pepper and tomatoes and the duck and simmer for further 4 or 5 minutes the pepper should be tender and the duck still a little pink. Sprinkle over the spring onion, coriander and serve hot with Jasmine rice and a salad see recipes. |