This aromatic duck 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.
- 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
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 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 ready to serve, slice the duck breasts and arrange on a serving dish that has a layer of pineapple pieces from the curry on the bottom. Pour the hot curry sauce over it and garnish with sliced red chillies and spring onions.