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Red duck curry with cherry tomatoes and pineapple

Red duck curry with cherry tomatoes and pineapple

Name: Red duck curry with cherry tomatoes and pineapple
Yield: Serves 4
Ingredients: 2 x 225g duck breasts with skin; 1 tbsp sunflower oil; 2 tsp light muscovado sugar; Juice of 1 lime; 1-2 tbsp Thai fish sauce; 8 fresh kaffir lime leaves (optional); 12 vine-ripened cherry tomatoes; 4 tbsp coconut cream; 200g fresh pineapple pieces; 15g fresh basil leaves; For the curry paste; 1 dried red kashmiri chilli; 1 medium-hot red chilli, chopped; 2 tsp grated fresh ginger; 1 lemongrass stalk, core chopped; 2 garlic cloves, finely chopped; 1 small shallot, roughly chopped; Pinch each ground coriander, cumin, turmeric and cayenne pepper; ½ tsp sweet paprika

Easy
February 2010

Easy
February 2010

Serves 4
Takes 15 minutes to make, 25 minutes to cook, plus soaking

It’s well worth the time making your own spicy paste for this low calorie duck curry from Singapore.

Nutrition: per serving

Calories: 261kcals
Fat: 13.4g (2.5g saturated)
Protein: 22.6g
Carbohydrates: 13.9g (10.4g sugars)
Salt: 1.7g

Nutrition: per serving

Calories: 261kcals
Fat: 13.4g (2.5g saturated)
Protein: 22.6g
Carbohydrates: 13.9g (10.4g sugars)
Salt: 1.7g

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Ingredients

2 x 225g duck breasts with skin
1 tbsp sunflower oil
2 tsp light muscovado sugar
Juice of 1 lime
1-2 tbsp Thai fish sauce
8 fresh kaffir lime leaves (optional)
12 vine-ripened cherry tomatoes
4 tbsp coconut cream
200g fresh pineapple pieces
15g fresh basil leaves

For the curry paste

1 dried red kashmiri chilli
1 medium-hot red chilli, chopped
2 tsp grated fresh ginger
1 lemongrass stalk, core chopped
2 garlic cloves, finely chopped
1 small shallot, roughly chopped
Pinch each ground coriander, cumin, turmeric and cayenne pepper
½ tsp sweet paprika

Method

For the paste, soak the dried chilli in a small bowl of water for 30 minutes. Put it with 2 tbsp of the soaking water and the remaining paste ingredients, in a mini food processor. Blend to a paste.
Heat a dry, heavy-based sauté pan over a high heat. Season the duck breasts and fry for 4-5 minutes each side. Remove the skins and thinly slice.
Wipe the pan, add the oil and place over a high heat. Add the paste and cook for 2 minutes. Add 100ml water, the sugar, lime juice, fish sauce, lime leaves (if using), tomatoes and 2 tbsp coconut cream. Cook for 3 minutes.
Stir in the pineapple and duck, and simmer for 1 minute. Stir in the basil and remaining coconut cream, then serve with steamed rice.

delicious. tips

Duck is often thought of as a fatty bird, but trimmed of visible fat and skin it contains around the same amount of calories and fat as lean roast lamb, but has more iron. It’s a good source of the mineral selenium, which is essential to the immune system. To retain moisture and flavour, cook duck with the skin on but remove it before eating.

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