Recipe Description
A modernized guilt-free Duck Curry for you to savor. And I promise to keep the tradition of taste. Duck-on!
Watch the video recipe on https://www.emilykitchenkl.com/post/skinny-duck-curry
Recipe Ingredient
- 2 duck breasts
- 1 tbsp. curry powder
- Spice blend:
- 30g ginger
- 50g shallots
- 20g garlic
- 1 lemongrass
- 3 petals of bunga kantang
- 2 dried chilies
- 2 cili padi
- Others ingredients:
- 1 tbsp. oil
- 30g skinless peanuts, toasted
- 10g belacan, toasted and powdered
- 1 red capsicum, cut into chunk
- 1 tub plain yogurt
- 1 tbsp. curry powder
- 300ml water
- 1 star anise
- 1 cinnamon stick
- 2 kaffir lime leaf (chiffonade)
- 1/2 tbsp. fish sauce
- 1/2 tbsp. lime juice (optional)
- Salt and pepper
- Brown sugar to taste
Instructions
- Marinade duck breasts for 30 mins.
- Blend spices into paste.
- Toast the peanuts and belacan.
- Put the duck breasts in cold pan, skin side down, fry until golden. Transfer to oven for 8-10 mins, at 200C. Remove and rest for 10 mins. Slice the duck breasts.
- Heat the wok, sauté the spice pastes till fragrant. Add in belacan.
- Pour in a tub of low-fat plain yogurt. Add water and bring to boil.
- Add in curry powder, star anise, cinnamon stick, crushed toasted peanuts and shredded kaffir lime leaves.
- Bring back the duck breast slices into the wok. Stir well, cover and cook for 15 mins.
- Season with fish sauce, salt and pepper. Add in the red capsicum. Adjust taste with brown sugar. Cook for another 5-7 mins.
- Enjoy with a bowl of hot steaming rice.