Thai-Style Duck Breasts
Recipe 343. Ready in about 50 minutes. Serves 4. Per serving: 467 Calories; 27.8g Fat; 6.8g Carbs; 47.6g Protein; 2.5g Sugars.
Nutrition
Ingredients
| 2 pounds | 905 g | duck breast |
| 1 tablespoon | 15 ml | Thai red curry paste |
| 2 | thyme sprigs, chopped | |
| 2 | rosemary sprigs, chopped | |
| 1 cup | 240 ml | light coconut milk |
| 1/2 cup | 120 ml | chicken broth, preferably homemade |
| 1 teaspoon | 5 ml | cayenne pepper |
| 1 teaspoon | 5 ml | sea salt |
| 4 | garlic cloves, minced | |
| 1/4 small pack | coriander, roughly chopped | |
| 1 | zest and juice of fresh lime | |
| 1 tablespoon | 15 ml | olive oil |
| 1/2 teaspoon | 2.5 ml | black peppercorns, crushed |
Instructions
Combine the red curry paste with the lime zest and juice; rub the mixture all over the duck breast and leave it to marinate for 30 minutes. Press the "Saute" button and heat the oil until sizzling. Cook the duck breast until slightly brown on both sides. Then, season the duck breasts with the peppercorns, cayenne pepper, and salt. Add the garlic, thyme, rosemary, coconut milk, and chicken broth. Secure the lid. Choose the "Poultry" mode and cook for 15 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Garnish with chopped coriander and serve warm. Bon appetit!