🍽️ Crispy Duck Breast with Mango Curry

Name: Crispy Duck Breast with Mango Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g duck breast fillet (with skin); salt; pepper; 2 small mangoes; 1 onion; 2 garlic cloves; 1 stalk lemongrass; 1 lime; 30 g ginger; 2 tbsp oil; 1 tbsp curry powder; 2 tbsp soy sauce; 200 ml vegetable stock; 100 ml coconut milk (unsweetened, can); 1 pinch cornstarch; 1 tsp ghee

533 kcal · 30 min · 4 servings

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Ingredients

500 g duck breast fillet (with skin)
salt
pepper
2 small mangoes
1 onion
2 garlic cloves
1 stalk lemongrass
1 lime
30 g ginger
2 tbsp oil
1 tbsp curry powder
2 tbsp soy sauce
200 ml vegetable stock
100 ml coconut milk (unsweetened, can)
1 pinch cornstarch
1 tsp ghee

Instructions

1. Rinse the duck breast thoroughly and pat it dry with a kitchen towel.
2. Score the skin of the duck breast in a diamond pattern, being careful not to cut into the meat.
3. Season the duck breast evenly with salt and pepper.
4. Place the duck breast skin-side down in a coated pan without adding any extra fat.
5. Fry the duck breast skin-side down for 7 to 8 minutes over medium heat until the skin is crispy.
6. Fry the other side of the duck breast for another 7 to 8 minutes over medium heat.
7. Remove the duck breast from the pan and let it cool down completely.
8. Cut the cooled duck breast into bite-sized pieces.
9. Peel the mangoes and carefully cut the flesh away from the pit on both sides.
10. Set aside the large mango pieces.
11. Remove the remaining flesh from the pit and chop it into small cubes.
12. Peel the onion and chop it roughly.
13. Peel the garlic cloves.
14. Heat the oil in a wok.
15. Fry the chopped onion, ginger, and garlic in the wok.
16. Add the small mango cubes to the wok.
17. Dust the ingredients with curry powder.
18. Add the lemongrass, lime juice, soy sauce, and vegetable broth.
19. Pour the coconut milk into the wok.
20. Bring the sauce to a boil.
21. Let the sauce simmer covered for 5 minutes.
22. Finally, season the sauce to taste.
23. Mix the cornstarch with a little cold water until you have a smooth mixture.
24. Thicken the sauce with the starch-water mixture.
25. Reduce the heat in the wok.
26. Add the duck breast pieces to the sauce.
27. Heat the duck breast in the sauce without overcooking it.
28. Taste the curry one last time and adjust seasoning if needed.
29. Heat ghee in a grill pan.
30. Fry the large mango pieces briefly in the hot grill pan.
31. Serve the fried mangoes together with the duck curry.

Nutrition per serving

kcal: 533
Protein: 25 g · Fett/Fat: 35 g · Carbs: 29 g