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Sauteed Thai Duck Breast with Coconut Sauce
Ingredients
- 4 4-oz skinless duck breasts, boned and defatted
Thai Red Curry Paste
- 1 med red bell pepper, roasted
- 1 jalapeño pepper, roasted
- 1 Thai chili, diced
- 1 green chili, roasted
- 1 Tbsp grated lime peel
- 1 Tbsp ground coriander seed
- 1 Tbsp chopped ginger
- 1 Tbsp minced cilantro stems
- 2 garlic cloves
- 1 Tbsp fresh lime juice
- 1 tsp sea salt
- 1 Tbsp chopped lemon grass
Coconut Sauce
- 1 1/2 Tbsp vegetable stock
- 1 1/2 Tbsp heavy cream
- 1 Tbsp cane sugar
- 1 tsp cornstarch mixed with 2 tsp water
- 2 tsp water
- 2 tsp fresh lime juice
- 1/2 cup lite coconut milk
- 1/4 tsp fish sauce
- 1/2 kaffir lime leaf, julienne
Instructions
Combine all ingredients for the thai red curry paste in a blender container and puree until smooth. Rub 2 teaspoons paste on each duck breast and let sit for 5 minutes. Store unused paste in an airtight container in the refrigerator.
In a small sauté pan, combine vegetable stock, cream and sugar. Bring to a boil and add cornstarch slurry. Cook until very thick, about 30 seconds. Remove from heat and cool to room temperature. Add remaining ingredients and whisk to combine.
Lightly spray a large sauté pan with canola oil. Sauté duck breasts over medium heat to desired doneness, about 3 to 5 minutes on each side. Serve with 3 tablespoons coconut sauce.
Nutrition
| Calories | 205 |
| Protein | 23g |
| Sodium | 402mg |
| Carbohydrates | 6g |
| Fat | 10g |
| Fiber | Trace |
| Cholesterol | 7mg |
| Servings | 4 |