Ultra Premium Subscription - Cuisine: Asian - Duck Breast
with broccolini, green beans and Thai basil
Allergenen:
Pinda's
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd30 minuten
oventijd30 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
gram
Eendenborst
75 gram
Jasmijnrijst
1 stuk(s)
Knoflookteen
1 tl
Verse gember
½ stuk(s)
Rode peper
½ stuk(s)
Rode ui
50 gram
Bimi broccoli
100 gram
Sperziebonen
5 gram
Thais basilicum
½ stuk(s)
Limoen
25 gram
Rode currypasta
125 ml
Kokosmelk
10 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
Zelf toevoegen
175 ml
Water voor de rijst
½ el
Zonnebloemolie
½ el
[Zoutarme] ketjap manis
naar smaak
Peper en zout
Benodigdheden
•Koekenpan
•Keukenpapier
•Pan met deksel
•Hapjespan met deksel
Instructies
1
- Pat the duck breast dry with kitchen paper. Using a sharp knife, score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season with salt and pepper.
- Place the duck skin-side down in a cold, dry frying pan and turn the heat to medium. Fry for 7 - 9 minutes, allowing the fat to render and the skin to become deep golden-brown and crisp.
- Flip the duck and fry for another 2 - 4 minutes for a medium-rare finish. Remove from the pan and let rest under aluminum foil.
- Meanwhile, continue with the next steps.
2
- Boil the water for the rice in a lidded pot or saucepan (see pantry for amount).
- Halve the broccolini lengthways, or cut any thicker stems into quarters.
- Discard the tips of the green beans.
- Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand, covered, until serving. Season with salt en pepper.
3
- Transfer the green beans and broccolini to a lidded deep frying pan and add a shallow layer of water. Bring to a boil and cook the vegetables, covered, for 4 - 6 minutes.
- Drain the vegetables, add back to the pot along with a drizzle of sunflower oil and fry for 3 - 5 minutes over high heat. In the last minute, add the ketjap. Season with salt and pepper.
- Keep warm, covered, until serving.
4
- Meanwhile, crush or mince the garlic.
- Peel the ginger and then mince it or use a microplane as preferred.
- Finely chop the onion.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
5
- Re-heat the pan with the duck fat on medium-high heat and fry the garlic, ginger, onion and chili pepper for 2 - 3 minutes. Add the red curry paste and fry for another minute.
- Chop the Thai basil.
- Quarter the lime.
- Then, add the coconut milk and cook for 3 - 5 minutes. Squeeze in lime juice to taste and season with salt and pepper.
6
- Slice the duck breast.
- Serve the rice in deep plates.
- Pour the red curry sauce next to the rice and top with the vegetables and the duck slices.
- Garnish with the peanuts and the Thai basil, and serve with a lime wedge.
