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Thai-style Duck Breast with Brown Rice & Pak Choi
A rich and aromatic Thai-style curry. You'll grill juicy British duck breast, then serve over a fragrant sauce, made with Thai red curry paste, ginger and creamed coconut. Then, serve with fluffy brown rice, leafy pak choi and vibrant pepper for to complete the dish.
High protein
1/3 daily fibre
Serving size
Ingredients
- 1 tbsp sesame oil (Sesame)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 40g creamed coconut
- 1 unwaxed lime
- 1 chilli
- 1 handful of fresh coriander
- 4cm fresh ginger
- 2 garlic clove
- 1 romano pepper
- 1 pak choi
- 100g rice (brown) (100% Brown Rice)
- 2 duck breasts
Nutritional Information
Calories: 653
Protein: 40g
Carbs: 55g
Fat: 32g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 romano pepper (use half)
- 1 duck breast
- 40g creamed coconut (use half)
- 1 unwaxed lime (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 4cm fresh ginger (use half)
- 1 chilli (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
- 1 pak choi (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
Nutritional Information
Calories: 658
Protein: 40g
Carbs: 56g
Fat: 32g
Thai-style Duck Breast with Brown Rice & Pak Choi
A rich and aromatic Thai-style curry. You'll grill juicy British duck breast, then serve over a fragrant sauce, made with Thai red curry paste, ginger and creamed coconut. Then, serve with fluffy brown rice, leafy pak choi and vibrant pepper for to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a grater, a measuring jug & a sieve
Boil & fry
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, heat the large frying pan on medium-high heat. Season the duck with salt
- Once hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Flip and cook for another 2 mins
Roast the duck
- Transfer the duck to the lined baking tray, skin-side up, and roast for 21 mins, until cooked through. Leave to rest
Prep time
- Meanwhile, cut the pak choi and pepper into bite-sized pieces. Finely grate the garlic and ginger
- Roughly chop the coriander. Deseed and thinly slice the chilli. Quarter the lime
Combine the flavours
- Reheat the frying pan with the sesame oil on medium-high heat. Once hot, add the pepper and cook for 2 mins
- Add the ginger and garlic and cook for a further minute. Add the creamed coconut, Thai curry paste, pak choi and and 150ml water (75ml for 1 person). Simmer for 5 mins, until the sauce has thickened
- Stir through half the coriander and season with salt and pepper
Plate up
- Thinly slice the duck
- Share the curry sauce and rice between bowls. Top with the sliced duck. Garnish with the sliced chilli, lime wedges and remaining coriander
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