Ingredients for 4 - 6 servings:
- 1 duck (approx. 2.2 kg)
- 10 garlic cloves
- 10 cocktail tomatoes
- 5 Kaffir lemon leaves
- 20 basil leaves
- 3 stalks fresh coriander
- 1 fresh red chili pepper
- 350 g fresh pineapple (peeled)
- 3 tablespoons oil
- 2 tablespoons red curry paste
- 3 tbsp. fish sauce
- 3 tbsp sweet soy sauce
- 3 tbsp. honey
- 5 tbsp. rice vinegar
- 4 tbsp. sugar
- ½ tsp salt
- ½ tsp black pepper
- 400 ml unsweetened coconut milk
Preparation duck:
1. Rinse the duck thoroughly and clean it also inside. Then peel the garlic and wash the coriander. Then put both with salt and pepper in the mortar and pound this to a paste. Transfer the paste to a small bowl and add 1 tablespoon of soy sauce and the honey. Mix both well and then rub the duck with the paste from the inside and outside. Then cover the duck and let the marinade soak in a cool place for about 2 hours.
2. Add the vinegar to a small saucepan with the remaining soy sauce and sugar and bring the mixture to a boil briefly before allowing it to cool. Wash the hot peppers, cut them into fine rings and add it to the soy sauce mixture.
3. Preheat the oven to 190° convection. Once the oven reaches the right temperature, place the duck on a wire rack in the middle rack and place a fat pan underneath. After 10 minutes in the oven, turn the temperature down to 180° and leave the duck in the oven for another 80-90 minutes. Turn the end occasionally and baste it with the fat that has rendered. Once the duck is done, you can carve it for the curry.
Preparation Curry:
1. Wash the cocktail tomatoes and lemon leaves and pat the lemon leaves dry. Then quarter the tomatoes and wash the basil leaves before shaking them dry. Now peel the pineapple and remove the stalk before cutting the pineapple into portion-sized pieces. 3.
2. Heat the oil in a wok and add the curry paste, stirring constantly. Then add 5 tablespoons of the thicker layer of coconut milk and stir it in. Now let the whole thing simmer on low heat for about 1 minute. Then increase the heat and add both duck and pineapple pieces, the fish sauce, lemon leaves, sugar and the remaining coconut milk. Let it all simmer on medium heat for about 2 minutes. Finally, stir in only the cocktail tomatoes and basil before arranging everything in a bowl.
Tip: Use only duck breast instead of the whole duck. This is faster and also tastes very delicious.
- Mika, Karlstein am Main