Makes 1 serving
For the marinade
150g/5oz duck breast (magret)
5 grapes
2 cloves garlic, peeled
2 coriander roots and stems
2 tsp vegetable oil
11¼2tbsp Red Curry Paste
pinch ground coriander seeds
pinch ground cumin seeds
250ml/8fl oz/1 cup coconut milk
1tbsp fish sauce
11¼2tbsp sugar (reduce amount if using canned pineapple)
2 kaffir lime leaves, finely sliced
40g/11¼2oz pineapple, preferably fresh, cut into small pieces
2 cherry tomatoes, halved
12 Thai basil leaves
1¼2 large red chilli, sliced
For the garnish
2tsp cream of coconut milk
fresh basil leaves for sprinkling |
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Grill the duck under a very hot grill for about 4 minutes on
each side, until it is half cooked.
Slice and set aside.
Remove the seeds from the grapes, if any. In a mortar, pound the
garlic with the coriander roots and stems.
Heat the oil in a wok until very hot. Add the Red Curry Paste,
pounded garlic and coriander and the ground coriander and cumin.
Stir-fry for about 3 minutes, until an aroma develops.
Add the coconut milk a little at a time and bring to the boil.
Add the fish sauce, sugar and kaffir lime leaves, simmer for 5
minutes, then add the duck.
Add the grapes, the pineapple and the cherry tomatoes and simmer
for a further 1 minute.
Add the Thai basil leaves and the red chilli.
Transfer to a serving pot, float the cream of coconut milk on
top of the curry and sprinkle with basil leaves.
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