Duck and Mango Curry
- Preparation and cooking time
- Total time
- Plus 2 hours marinating time for the duck
- More effort
- Serves 6
Ingredients
- 4 medium duck breasts
- 120ml sunflower oil
- Salt
- 50g caster sugar
- 180ml coconut milk
- 280g blanched french beans
- 2 ripe medium mangos, peeled and diced
- 1 tbsp lime juice
For the spice paste
- 1/3 tsp dried chilli flakes
- 2 medium-heat red chillies, sliced
- 2-3 lemongrass stalks, sliced
- 1 tsp turmeric
- 12 small shallots, sliced thin
- 10 garlic cloves, sliced thin
Method
- STEP 1Put all the ingredients for the spice paste in a food processor and work to a smooth paste; you will probably need to add some sunflower oil to help, 1-2 tablespoons. Put 150g of the paste in a medium bowl, add a quarter-teaspoon of salt and the duck breasts, and rub in. Cover and refrigerate for 2 or more hours. Set the remaining paste aside.
