ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY

One-pan fragrant duck & vegetable curry image

Try something different for dinner with our flavourful one-pan curry. The lovely richness of the duck is balanced by the veg

Provided by Barney Desmazery

Categories Dinner

Time 1h20m

Number Of Ingredients 12

Ingredients

2 duck breasts
2 tsp light brown soft sugar
3 tbsp red Thai or massaman curry paste
2 tsp fish sauce
1 aubergine, trimmed and cut into wedges
500g small potatoes, halved
400g can coconut milk
2 lime leaves (optional)
200g green beans, trimmed and halved
½ lime, juiced
sliced red chillies, coriander leaves and roasted peanuts or cashews, roughly chopped, to serve
cooked rice, to serve

Steps:

Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.

Nutrition Facts : Calories 573 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium