Name: Duck breast with red curry-infused jasmine rice
Total time: 1 h 30 min
Ingredients: 4 duck breasts; 2 tbsp of Thai 7 spice seasoning; 5 banana shallots, peeled and chopped into fine rounds; 100ml of oil; 10 dried Thai red chillies, or 5 fresh bird's eye red chillies; 5 banana shallots, peeled and roughly chopped; 5 garlic cloves, peeled and roughly chopped; 1 slice of makrut lime peel; 2 lemongrass sticks, roughly chopped; 1 knob of ginger, thumb-sized, peeled and roughly chopped; 1 bunch of coriander, small, leaves and stalks separated; 1 tsp shrimp paste; 1 tsp ground cumin; freshly ground black pepper; 250g of Tilda Fragrant Jasmine Rice; 5 spring onions, white parts chopped into small rounds, green parts shredded; 400ml of coconut milk; 100ml of water; 1 large mango, peeled and diced

Duck breast with red curry-infused jasmine rice

by Food Urchin

Ingredients

Fresh Meat

4 duck breasts

Spices & Dried Herbs

2 tbsp of Thai 7 spice seasoning
10 dried Thai red chillies, or 5 fresh bird's eye red chillies
1 knob of ginger, thumb-sized, peeled and roughly chopped
1 tsp ground cumin
freshly ground black pepper

Fruit & Vegetables

5 banana shallots, peeled and chopped into fine rounds
5 banana shallots, peeled and roughly chopped
5 garlic cloves, peeled and roughly chopped
1 slice of makrut lime peel
5 spring onions, white parts chopped into small rounds, green parts shredded
1 large mango, peeled and diced

Oils & Vinegars

100ml of oil

Store Cupboard

2 lemongrass sticks, roughly chopped
400ml of coconut milk

Salad & Fresh Herbs

1 bunch of coriander, small, leaves and stalks separated

Cooking Sauces

1 tsp shrimp paste

Cereals, Grains & Pasta

250g of Tilda Fragrant Jasmine Rice

Beverages

100ml of water