This aromatic duck breast curry has an abundance of flavours with great levels of dried spice and is redolent of the fresh herbs in the paste. The chunks of pineapple help to cut through the richness of the coconut cream and reveal the flavours of the sauce. It really is one of our favourites here at Nonya Secrets!
- 2 Tablespoons of Nonya Secrets Panang Curry Mix
- 2 Duck breast fillets
- 100g Pineapple chunks, fresh or from a can
- 200ml Thick coconut milk
- 1 Fresh red chilli, sliced
- 1 Stalk of spring onion
Duck Breast Curry
Score the skin of the duck breasts. Put the duck breasts skin side down onto a non-stick frying pan. Turn the heat on and let the fat from the duck skin render for about 5 minutes until the skin is crispy.
In the meantime you can heat the Panang Curry Mix, pineapple chunks and coconut milk in a small saucepan and bring to the boil and then leave on low heat.
Turn the breasts over to cook the flesh side on a medium heat and continue cooking for another 5-8 minutes until the meat is cooked to your liking. Leave to rest for at least 10 minutes.
When you are ready to serve, slice the duck breasts and then arrange these onto a serving dish that has a layer of pineapple pieces from the curry on the bottom. Pour the hot curry sauce over it and then garnish it with sliced red chillies and spring onions.
Now you can relax, pour yourself a nice drink and enjoy your delicious home-made Nonya Secrets’ Duck Breast Curry. Close your eyes and you can imagine that you are in the city that inspired this sumptuous sauce: Penang. Congratulations!