Duck And Mango Curry
This delightful recipe combines succulent duck breasts with a fragrant and flavorful spice paste, creating a dish that is both exotic and comforting. The fusion of spicy and sweet flavors, along with the creamy coconut milk and juicy mango, makes each bite a delicious adventure for your taste buds. Enjoy the vibrant colors and tantalizing aromas as this dish comes together to create a truly memorable dining experience.
— Constant Cookbook
Ingredients
- 4 medium duck breasts
- 120ml sunflower oil
- Salt
- 50g caster sugar
- 180ml coconut milk
- 280g blanched french beans
- 2 ripe medium mangos, peeled and diced
- 1 tbsp lime juice
- For the spice paste
- 1/3 tsp dried chilli flakes
- 2 medium-heat red chillies, sliced
- 2-3 lemongrass stalks, sliced
- 1 tsp turmeric
- 12 small shallots, sliced thin
- 10 garlic cloves, sliced thin
Instructions
- Put all the ingredients for the spice paste in a food processor and work to a smooth paste; you will probably need to add some sunflower oil to help, 1-2 tablespoons. Put 150g of the paste in a medium bowl, add a quarter-teaspoon of salt and the duck breasts, and rub in. Cover and refrigerate for 2 or more hours. Set the remaining paste aside.
Yield
Serves 6
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