Duck Breast with Spicy Red Curry & Thai Basil

• Place the duck skin-side down in a clean frying pan and set the heat to medium.
• Fry for 7 - 9 minutes and allow the fat to render, until the skin is crisp and deeply golden-brown.
• Flip and fry for 2 - 4 more minutes, so as to cook it medium-rare.
• Remove from the pan and allow to rest under aluminum foil until serving.

• Halve the broccolini lengthways, or cut any thicker stems into quarters.
• Discard the tips of the green beans, then transfer both to a deep frying pan and submerge with a shallow layer of water.
• Bring to the boil and cook for 4 - 6 minutes, covered, then drain and return to the pan.
• Drizzle with sunflower oil and fry for 3 - 4 minutes over high heat.

• Add the ketjap and fry for 1 more minute. Season to taste with salt and pepper.
• Chop the onion and crush or mince the garlic.
• Peel the ginger and then mince it or use a microplane as preferred.
• Deseed and finely chop the red chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

• In the same pan you used for the duck, fry the garlic, the ginger, the chili pepper and the onion for 2 - 3 minutes over medium-high heat.
• Add the curry paste* and fry for 1 more minute.
• Add the coconut milk and cook for 3 more minutes.
• Chop the Thai basil and cut the lime into wedges.

*Take care, this ingredient is spicy! Use as preferred.