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🍽️ Crispy duck breast with rice, vegetables and creamy peanut sauce

1253 kcal · 30 min · 4 servings

Ingredients

• 250 g Thai fragrant rice
• 3 duck breast fillets
• 8 tbsp oil
• 150 g roasted salted peanuts
• 1 tbsp red curry paste
• 200 ml coconut milk
• 200 ml vegetable broth
• 3 tbsp palm sugar (or brown sugar)
• 0.5 tsp salt
• 3 tbsp rice vinegar
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch spring onions
• 2 garlic cloves
• 1 tbsp fish sauce

Instructions

1. 1. Put the rice in a fine sieve and rinse it thoroughly with cold water until the water runs clear.
2. 2. Pour the washed rice into a large pot.
3. 3. Pour 3/4 liter of cold water over the rice.
4. 4. Place a lid on the pot.
5. 5. Place the pot on the stove and cook the rice on low heat for about 20 minutes.
6. 6. Rinse the duck breasts under cold water.
7. 7. Pat the breasts completely dry with kitchen paper.
8. 8. Heat 2 tablespoons of oil in a large pan.
9. 9. Place the duck breasts skin-side down in the hot pan.
10. 10. Fry the skin on medium heat for approx. 4 minutes until crispy.
11. 11. Turn the breasts and fry the other side for another 2 minutes.
12. 12. Season the duck breasts with salt and pepper.
13. 13. Set the oven to approx. 80 degrees Celsius.
14. 14. Place the breasts in the oven to keep them warm.
15. 15. Crush the peanuts in a mortar until finely ground.
16. 16. Heat 4 tablespoons of oil in a pot.
17. 17. Add the curry paste to the hot oil.
18. 18. Roast the curry paste on low heat for about 1 minute.
19. 19. Deglaze the pan with coconut milk and vegetable broth.
20. 20. Boil the mixture for about 2 minutes.
21. 21. Add palm sugar, salt and vinegar to the sauce.
22. 22. Reduce the sauce on low heat for about 10 minutes.
23. 23. Halve the bell peppers lengthwise.
24. 24. Remove the core of the bell pepper.
25. 25. Rinse the pepper strips.
26. 26. Cut the peppers into thin strips.
27. 27. Clean and wash the spring onions.
28. 28. Cut the white part of the spring onions into thin rings.
29. 29. Cut the green part of the spring onions lengthwise into thin strips.
30. 30. Peel the garlic cloves.
31. 31. Finely chop the garlic.
32. 32. Heat the remaining oil in a wok.
33. 33. Fry the garlic in the wok until golden yellow.
34. 34. Add the prepared pepper and onion strips to the wok.
35. 35. Fry the vegetables for about 3 minutes, stirring constantly.
36. 36. Season the vegetables with fish sauce.
37. 37. Slice the warm duck breasts into thin slices.
38. 38. Distribute the cooked rice onto the plates.
39. 39. Place the duck breast slices on the rice.
40. 40. Add the vegetables and the peanut dip.

Nutrition per serving

• kcal: 1253
• Protein: 53 g · Fett/Fat: 82 g · Carbs: 76 g