DUCK RENDANG

Name: DUCK RENDANG
Cook time: 15 min
Total time: 15 min
Cuisine: Asian, Thai
Ingredients: 1/2 tbsp coconut oil; 2 star anise; 240g duck breast fillet, sliced into 1cm strips; 2 cloves garlic, finely chopped; 1 lemongrass stalk, tender white part only, finely sliced; 2 tbsp red curry paste; 125ml coconut milk; 2 tbsp desiccated coconut; handful of coriander, roughly chopped; lime wedges, to serve; Handful of spinach, tender-stem broccoli or green beans

4 steps

Cook:15min

Curries are one of my favourite things in the world so I had to include a new one in this book. I use red curry paste because it's easy to find in supermarkets and tastes amazing with duck.

Updated at: Thu, 17 Aug 2023 03:53:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories771.3 kcal (39%)

Total Fat53.6 g (77%)

Carbs20.5 g (8%)

Sugars4.8 g (5%)

Protein54.8 g (110%)

Sodium1155.5 mg (58%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

½ Tbspcoconut oil

2star anise

240gduck breast fillet

sliced into 1cm strips

2cloves garlic

finely chopped

1lemongrass stalk

tender white part only, finely sliced

2 Tbspred curry paste

125mlcoconut milk

2 Tbspdesiccated coconut

tender-stem broccoli, or green beans

Instructions

Step 1

Melt the coconut oil in a large frying pan or wok over a high heat. Add the star anise and fry for 30 seconds on its own.

Step 2

Next chuck in the duck, garlic and lemongrass and stir-fry for 1 minute, which should be enough time for the duck to brown. Dollop in the curry paste and toss to coat all the ingredients.

Step 3

Reduce the heat to medium and slowly pour in the coconut milk, stirring to work the paste into the milk until it becomes a sauce. Crank up the heat one last time and simmer the curry for 2 minutes, or until you are happy the duck is cooked through (although it is perfectly safe to eat duck rare).

Step 4

Remove the pan from the heat, stir in the desiccated coconut and coriander and serve up with lime wedges to squeeze over.