2 Gressingham duck breasts
2 tbsp light soy sauce
2 tbsp clear honey
200 g Thai fragrant rice
400 ml boiling water
2 tbsp mild olive oil
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp red Thai curry paste
400 ml can coconut milk
2/3 cup (150 ml) 1/4 pt water
3 tbsp fish sauce
3 pieces stem ginger, sliced
2 tbsp stem ginger syrup
1 red pepper, deseeded and sliced
2 medium carrots, peeled and cut into 5 cm sticks
100 g mange tout
100 g cherry tomatoes
1 bunch spring onions, reserve and shred 2 for garnish, cut remainder into diamonds
4 tbsp coriander, roughly chopped
3 tbsp dessicated coconut, toasted
1. Using a sharp knife, score the fat on the duck breasts with parallel lines. Marinade the duck breasts by seasoning with freshly ground black pepper then placing them in a shallow dish and pouring over the soy sauce and honey.
2. Heat a heavy based frying pan or griddle pan and cook the duck breasts flesh side down for approximately 4 minutes then turn over and cook for a further 4 minutes. The fat on the duck will look blackened but this will not affect the flavour of the duck. Remove from the pan and leave to stand for 5 minutes before slicing.
3. Place the rice in a medium size saucepan and pour over the boiling water, return to the boil and cook for 2- 3 minutes. Reduce the heat, cover and cook gently for 7 - 8 minutes then turn off and leave to stand for 2 minutes.
4. To make the Thai curry, heat a 1 tbsp of oil in a medium saucepan and cook the garlic and chilli gently, stirring in the red Thai paste. Pour in the coconut milk, water, fish sauce, stem ginger and ginger syrup and cook slowly for approximately 5 minutes until the mixture thickens slightly.
5. Heat the remaining oil in a large frying pan or wok and cook the carrots until they start to soften. Add the peppers, mange tout and spring onions and stir fry for 1 - 2 minutes. Add the slices of duck and continue to cook for another minute.
6. Stir in the tomatoes and coriander at the last minute.
7. Divide the rice between 4 bowls, top with the duck stir fry and pour over the curry sauce. Sprinkle with toasted coconut and garnish with shredded spring onions.
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