DUCK CURRY

PREPARATION 60MIN

SERVES 3 SERVINGS

NIVEL EASY

INGREDIENTS

• 500g diced duck breast from Villa Germânia

• Salt and pepper

• 2 teaspoons Indian curry or Garam masala

• 1 potato

• Olive oil

• 1 cinnamon stick

• ½ onion

• ¼ cup mirin sake

• Basil leaves

• 200ml coconut milk

• 1 plum (or pineapple, if you prefer)

• 1 tablespoon brown sugar

• 2 tablespoons peanuts


PREPARATION METHOD

Season the duck cubes with salt, black pepper and 1 teaspoon of Indian curry (or Garam masala). Preheat the airfryer to 200°C.

In a bowl, mix the potato cubes with olive oil, salt and black pepper. Place in the airfryer and bake for 10 to 15 minutes until golden brown.

In a pan over high heat, add olive oil and the duck cubes and brown quickly. Remove the duck and set aside. In the same pan, add more olive oil, the cinnamon and the sliced onion. Sauté until the onion is soft. Add the mirin sake, basil leaves, coconut milk, plums and the rest of the curry. Adjust the seasoning with salt and brown sugar and mix well. Cover the pan and let it simmer for about 5 minutes to bring out the flavors. Then add the reserved duck cubes and a handful of peanuts. Cook for another 30 seconds.

Serve the duck curry with basmati rice cooked in a little coconut milk and garnish with basil leaves.


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