How To Make Thai Red Duck with Sticky Pineapple Rice
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Serves:
Ingredients
- 4 duck breasts
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cups jasmine rice
- 1 cup pineapple chunks
- 2 tablespoons vegetable oil
- 2 spring onions, sliced
Instructions
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Score the skin of the duck breasts and rub with red curry paste. Leave to marinate for 10 minutes.
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In a saucepan, combine the coconut milk, fish sauce, soy sauce, and brown sugar. Heat over medium heat until it simmers.
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Add the jasmine rice and pineapple chunks into the saucepan. Cover and cook on low heat for 15 minutes or until the rice is tender.
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Heat a skillet over high heat and add the vegetable oil. Cook the duck breasts for 4-5 minutes on each side or until cooked to your liking. Set aside to rest.
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Once the rice is cooked, fluff it with a fork and stir in the sliced spring onions.
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Slice the duck breasts and serve on top of the sticky pineapple rice.
Nutrition
- Calories : 538kcal
- Total Fat : 28g
- Saturated Fat : 13g
- Cholesterol : 120mg
- Sodium : 628mg
- Total Carbohydrates : 45g
- Dietary Fiber : 2g
- Sugar : 9g
- Protein : 28g
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