Panang Curry with Duck Breast

Ingredients

• 200g duck breast
• 400ml coconut cream
• 3 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp palm sugar
• 2 cloves garlic, minced
• 3 kaffir lime leaves
• 100g green beans
• 50g red bell pepper
• 2 tbsp vegetable oil

Method

1. Score and sear duck skin-side down in a hot pan for 4 minutes until crispy, then cook 3 minutes more until cooked through and no longer pink (74°C/165°F); set aside and slice.
2. Toast curry paste in the same pan for 1 minute, then add minced garlic.
3. Stir in coconut cream, fish sauce, lime juice, and palm sugar; simmer for 3 minutes.
4. Add kaffir lime leaves, green beans, and bell pepper; cook 5 minutes until tender-crisp.
5. Return sliced duck to the pan, stir gently, and simmer 2 minutes until heated through.
6. Taste and adjust seasoning with lime juice or fish sauce; serve hot.