To Cook
Pat duck breasts dry with paper towel and score the skin with a sharp knife diagonally 3-4 times. Season skin with salt.
Heat a frying pan over a high heat for 2 mins. Place the duck breast into the pan skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and rest in a warm oven 150ºc.
Heat oil in a shallow pan and stir fry the red curry paste for 1 mim. Stir in the kaffir lime leaves, lemongrass, chicken stock, coconut cream, fish sauce, cherry tomatoes and pineapple and let it simmer.
Add the duck breast to the sauce and simmer for 10 mins.
Serve sliced with steamed rice. Note: this curry is also delicious with chicken or pork.
Duck
Peking Duck with Hoisin Sauce
To Prep
Sift flour and slowly add water. Mix gently to form a smooth paste.
Add a little oil to the pastry to prevent it sticking to the rolling pin.
Use a rolling pin to roll out two pancakes, each of 10 – 12cm in diameter.
To Cook
Stack one pancake on top of the other, heat fry pan over medium heat.
Fry first one side and then turn to ensure that both sides are fried.
Separate the two pancakes.
Place duck meat on the un-fried side of the pancake with one teaspoon of hoisin sauce and either two stalks of spring onion, or two slices of cucumber. Roll pancake and serve immediately.