Riesling Spätlese

Ingredients

• 400 gduck breast fillet
• 2 tbspred curry paste
• 400 mlcoconut milk
• 1 pieceripe mango
• 150 gsugar snap peas
• 1 piecered bell pepper
• 2 tbspfish sauce
• 1 tbsppalm sugar
• 1 tbsplime juice
• 0,5 bunchfresh cilantro
• 200 gjasmine rice
• 1 tbsppeanut oil

Preparation

1. 1Rinse the jasmine rice thoroughly and cook in lightly salted water according to the package instructions.
2. 2Score the skin of the duck breast in a diamond pattern with a sharp knife, being careful not to cut into the meat.
3. 3Place the duck breast skin-side down in a cold pan, turn the heat up, and fry for about 8 minutes until crispy. Turn and cook for another 3 minutes, then let it rest wrapped in aluminum foil.
4. 4Meanwhile, core the bell pepper and slice into strips, peel the mango, and dice the flesh.
5. 5In a wok or pot, briefly toast the curry paste in the oil until fragrant, then deglaze with the coconut milk.
6. 6Add the bell pepper and sugar snap peas to the sauce and simmer over medium heat for about 5-7 minutes until crisp-tender.
7. 7Season the sauce with fish sauce, palm sugar, and lime juice. Gently fold in the mango cubes.
8. 8Slice the duck breast. Serve the curry with rice, top with the duck, and sprinkle with cilantro.