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Thai Duck Red Curry


For 2 servings:

2  duck breast
200g Thai red curry paste
400ml chicken stock
100ml coconut cream
10 sprigs sweet basil
6 sprigs kaffir lime leaves
6 pieces lychee from a can
6 cherry tomatoes
30ml  Thai fish sauce
40g coconut sugar
60g chopped shallot
Some olive Oil 
Sea salt and freshly cracked black pepper

Cooking Method

  1. Marinate duck with salt and pepper 4 to 6 hours before.
  2. Sear the duck breast, skin side down until crispy (about 3 minutes). Then turn meat around and sear for 2 minutes.
  3. Set aside and slice thinly when cool enough to handle.
  4. Meanwhile, set a pan on high fire. Add some oil then add shallot. 
  5. Sauté the red curry paste lightly then add the sliced duck breast for a minute. 
  6. Add chicken stock, coconut cream and fish sauce.
  7. Let it boil for 3 minutes, add in coconut sugar, kaffir lime leaves and sweet basil. 
  8. Let it boil for another 8 minutes then add tomatoes and lychees.
  9. Let it simmer for another 5 minutes.

Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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