Scale
Ingredients
- 2–6 duck breasts
- kosher salt
- ground black pepper
- 1 cup pork broth
- 8–10 multi-colored carrots
- 1 Tablespoon olive oil
- 6 yellow potatoes
- 1 jar red curry paste
- 1 can coconut milk
- 1 cup + 1/8 cup beef stock
- 2 bay leaves
- 2 teaspoons curry powder
- 1 chunk of cinnamon stick
- pink of ground allspice
- pinch of ground turmeric
- 1/4 teaspoon ground coriander
- 3/4 teaspoon ground nutmeg
- 1/4 + 1/8 cup pork broth
- 1 Tablespoon water
Instructions
- Rinse duck breasts and sprinkle with kosher salt and ground black pepper.
- Rinse carrots and potatoes.
- Preheat oven to 350.
- Combine curry paste, coconut milk, beef stock, bay leaves, curry powder, cinnamon stick, allspice, turmeric, coriander, nutmeg, pork broth (1 cup + 1/8 cup), and water. Let simmer and reduce while duck cooks.
- Trim carrots and cut potatoes in half.
- Toss carrots and potatoes in olive oil and salt.
- Spread on baking sheet that is covered in foil; spray with non-stick.
- Bring oven-proof skillet or dutch oven to med-high heat with approx. 1 Tablespoon olive oil and a splash of curry sauce.
- Sear duck breasts on all sides.
- Add 1 cup pork broth and place in oven.
- Also place vegetables in oven.
- Let cook for 45 min or until both vegetables can be pierced with a fork and duck is fully cooked.
- Keep checking and tasting curry sauce. if it gets too thick, add some broth from the duck or even some water.
- Plate beautifully.