Recipes
Roasted Duck with Red Curry Sauce and Fruit Salad
Ingredients
Duck breasts
2 pieces
Salt
to taste
Ground pepper
to taste
Dried thyme
a pinch
Vegetable oil
a pinch
Cherry tomatoes
20g
Lychees
10g
Pineapple
10g
J-Lek Red Curry Paste
30g
Water
100ml
Coconut cream
100ml
Fish sauce
1.5 tbsp
Palm sugar
5g
Tamarind paste
8g
Thai basil leaves
5g
Kaffir lime leaves
2g
Red Curry Paste
Available size: 195g
Step-by-Step Directions
Step 1
Place the duck breast, thyme, and rosemary into a vacuum bag and seal it tightly. Sous vide at 75°C for about 1 hour. Remove the duck from the bag and pat it completely dry. Season with salt and pepper, then sear in a pan until the skin is beautifully browned. Set aside.
Sauce Instructions
Step 1
Heat a pan and add vegetable oil. Add the curry paste and kaffir lime leaves, then sauté until fragrant. Pour in the coconut cream and water.
Step 2
Add the Thai basil leaves. Season with fish sauce, palm sugar, and tamarind paste, then serve.
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