THE PEET-POT RED DUCK

(Our Play on Thai Red Duck Curry)

THE PEET-POT RED DUCK

Ingredients: 2 Duck breasts (scored and sliced), 400ml Coconut milk, 2 tbsp Red curry paste, 100g Pineapple chunks, 100g Cherry tomatoes, Fresh Basil, 1 Lime (juiced)...

Ingredients

  • 2 Duck breasts (scored and sliced)
  • 400ml Coconut milk
  • 2 tbsp Red curry paste
  • 100g Pineapple chunks
  • 100g Cherry tomatoes
  • Fresh Basil
  • 1 Lime (juiced)

Cooking Method

  1. The Scorch Fry duck slices skin-side down until the fat renders and skin is crispy; remove.
  2. The Architect Sauté the curry paste in the duck fat until fragrant.
  3. The Bloom Add a 30ml splash of coconut milk; stir until a red oil separates.
  4. The Swell Add the rest of the milk, fruit, and duck; simmer for 10 minutes until tender.
  5. The Finish Stir in fresh basil and lime juice for a final aromatic hit.

Cuisine: Asian

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