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🍽️ Crispy Duck Breast with Creamy Vegetable Curry

779 kcal · 30 min · 4 servings

Ingredients

• 2 duck breast fillets (kitchen-ready, á 300-350 g)
• salt
• pepper (from the mill)
• 1 garlic clove
• 1.5 cm fresh ginger
• 1 pineapple
• 350 g tomatoes
• 1 bunch spring onions
• 2 tbsp vegetable oil
• 2 tbsp yellow curry paste
• 500 ml coconut milk
• 1 dash lime juice

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Wash the duck breasts and pat them dry with a kitchen towel.
3. 3. Score the skin of the duck breasts in a diamond pattern.
4. 4. Season the breasts with salt and pepper.
5. 5. Heat a pan without fat and place the duck breasts skin-side down in it.
6. 6. Fry the breasts on the skin side until golden brown.
7. 7. Turn the breasts and fry them for 1 minute on the other side.
8. 8. Place the pan in the preheated oven.
9. 9. Cook the duck breasts in the oven for 30 to 40 minutes until they are pink inside.
10. 10. Peel the garlic and the ginger in the meantime.
11. 11. Finely chop the garlic and the ginger.
12. 12. Peel the pineapple thoroughly.
13. 13. Cut the pineapple into quarters.
14. 14. Remove the hard core from the pineapple quarters.
15. 15. Cut the pineapple flesh into bite-sized pieces.
16. 16. Wash the tomatoes.
17. 17. Remove the stem base from the tomatoes.
18. 18. Cut the tomatoes into quarters.
19. 19. Remove the seeds from the tomato quarters.
20. 20. Cut the tomato flesh into small cubes.
21. 21. Wash the spring onions.
22. 22. Clean the spring onions.
23. 23. Slice the spring onions into thin rings.
24. 24. Heat the oil in a separate pan.
25. 25. Add the garlic and ginger to the hot pan.
26. 26. Sauté the garlic and ginger briefly.
27. 27. Stir the curry paste into the spices.
28. 28. Sauté the curry paste briefly.
29. 29. Deglaze the pan with the coconut milk.
30. 30. Let the sauce simmer on medium heat for approx. 5 minutes.
31. 31. Stir the pineapple pieces into the sauce.
32. 32. Stir the tomato cubes into the sauce.
33. 33. Stir the spring onion rings into the sauce.
34. 34. Season the curry with salt and pepper.
35. 35. Add lime juice and adjust the seasoning of the curry with it.
36. 36. Let the curry simmer for another 5 minutes.
37. 37. Take the duck breasts out of the oven.
38. 38. Let the breasts rest briefly.
39. 39. Slice the duck breasts into slices.
40. 40. Serve the duck breast slices with the curry in small bowls.

Nutrition per serving

• kcal: 779
• Protein: 28 g · Fett/Fat: 54 g · Carbs: 43 g