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🍽️ Duck breast with bamboo shoots, tomatoes and coconut curry

508 kcal · 30 min · 4 servings

Ingredients

• 2 duck breast fillets (approx. 300 g each)
• 1 eggplant
• salt
• 200 g cherry tomatoes
• 150 g bamboo shoots in strips (jar)
• 1 tbsp sesame oil
• 1 tbsp red curry paste
• 200 ml poultry stock
• 250 ml coconut milk
• coriander leaves (for garnishing)
• soy sauce

Instructions

1. 1. Rinse the duck breasts under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Remove the skin from the duck breasts.
4. 4. Cut the meat into bite-sized cubes.
5. 5. Wash the eggplant thoroughly.
6. 6. Remove the green stem end of the eggplant.
7. 7. Slice the eggplant into round slices.
8. 8. Then cut the slices into small pieces.
9. 9. Sprinkle the eggplant pieces with a pinch of salt.
10. 10. Let the eggplant sit for a moment to release water.
11. 11. Rinse the tomatoes under running water.
12. 12. Drain the bamboo shoots well in a sieve.
13. 13. Add the sesame oil to a hot wok.
14. 14. Fry the curry paste briefly in the hot oil.
15. 15. Deglaze the paste with the meat stock.
16. 16. Add the coconut milk.
17. 17. Let the sauce simmer gently for a short time.
18. 18. Add the duck cubes to the sauce.
19. 19. Cook the meat gently for about 5 minutes, stirring occasionally.
20. 20. Add the tomatoes, eggplant, and bamboo shoots to the wok.
21. 21. Simmer everything gently for another 5 minutes.
22. 22. Season the sauce with soy sauce to taste.
23. 23. Serve the dish garnished with fresh coriander.

Nutrition per serving

• kcal: 508
• Protein: 30 g · Fett/Fat: 40 g · Carbs: 7 g