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Pan-Fried Duck Breast and Sweet Potato and Potato Massaman Curry

Préparation

10 minutes

Portions

2

Cuisson

20 minutes

Ingrédients
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Préparation
  1. Preheat the oven to 200 degrees Celsius, season the duck breast on all sides (resting at room temperature for at least 20 mins)
  2. In a small saucepan, reduce the coconut cream (half of the container) until the coconut oil separates from the cream (about 5 mins)
  3. In a blender, blend the coriander, french shallot, garlic, fresh ginger, red bell pepper, curry powder until you have a smooth paste (curry paste)
  4. Combine the paste with the coconut cream until nicely coloured and the flavors open up (a good indication it’s ready is the smell of roasted garlic).
  5. Add sweet potato, potatoes, anise, cinnamon, fish sauce, and peanut satay sauce into the saucepan and simmer well.
  6. Add chicken broth into the saucepan and simmer until vegetables are tender, use a toothpick or the tip of a knife to check.
  7. Meanwhile, in a skillet over high heat, sear the duck breasts, skin side down first, making sure to melt the fat. Adjust the heat to get a nice colour without burning and baste the duck breasts with the fat without turning them. This step takes 4 to 6 minutes. If necessary, add a little vegetable oil.
  8. Turn the duck breasts on the flesh side and cook for 4 minutes or until an internal temperature of 52 degrees Celsius (for medium rare after resting and 55 degrees Celsius for pink after resting). When desired, remove the duck breast and let it rest for at least 3 minutes before cutting.
  9. Meanwhile, add the remaining coconut cream and season.
  10. Begin plating by pouring a full ladle of curry into a bowl and place the previously cut duck breasts. Finish with a sprinkling of crushed peanuts and a wedge of lime to add some brightness to the dish.