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20 Minute Thai Red Duck. If you like duck, this dish is for you! Bloody banging.
Serves: 4 Time: 20 minutes
Ingredients
Fresh Ingredients
4 Duck Breasts, remove some of the skin
200g Pineapple, cubed
100g Bean Sprouts
280g Frozen Peas
2 Limes, zested and juiced
Cupboard Ingredients
2 Tablespoons Thai Red Curry Paste
2 Packs Microwavable Rice
1 Red Onion, diced
1 Red Chilli, finely chopped
Handful Coriander, chopped
Method
Pop the duck between two sheets of cling film and bash them flatter with a rolling pin, then transfer them to a dish. Add the curry paste and lime zest to the dish, cover the duck and allow to marinate for 10 mins.
Meanwhile, heat the rice according to the package instructions. Next, boil the kettle, pop the peas, bean sprouts and onion in a bowl and pour the boiled water in, allowing everything to warm through.
After 2 mins, drain and put back into the bowl. Add the rice, pineapple, chilli and half the coriander. Stir through, then set aside and keep warm.
Finally, heat a large non-stick pan and cook the duck for around 2 mins per side, stopping when the meat is cooked to your liking.
When ready, slice the duck and serve on the bed of rice with an extra sprinkle of coriander on top.
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Rosie ❤️
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