Duck Breast with Red Curry-Infused Jasmine Rice
Sliced grilled duck breast served on a bed of beautifully fragrant Tilda Jasmine Rice. Recipe by Food Urchin, courtesy of Great British Chefs.
- Time: 30 min
- Servings: 4
Source: Tilda Rice New Zealand
Ingredients
- Duck breast
- duck breasts
- of Thai 7 spice seasoning
- Crispy shallots
- of oil
- banana shallots, peeled and chopped into fine rounds
- Red curry paste
- dried Thai red chillies, or 5 fresh bird’s eye red chillies
- banana shallots, peeled and roughly chopped
- garlic cloves, peeled and roughly chopped
- lemongrass sticks, roughly chopped
- knob of ginger, thumb-sized, peeled and roughly chopped
- bunch of coriander, small, leaves and stalks separated
- slice of kaffir lime peel, or 2 slices of regular lime
- shrimp paste
- ground cumin
- freshly ground black pepper
- Rice
- pouch of Tilda jasmine rice
- spring onions, white parts chopped into small rounds, green parts shredded
- of coconut milk
- of water
- large mango, peeled and diced