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Red duck curry


Ingredients for 4 persons)

    800gr Duck breast fillet
    2 red peppers
    200 gr sugar beets
    1 solid mango
    400 ml of coconut milk
    2 El red curry paste
    3 El fish sauce
    1 el brown sugar
    4 Kaffir lime leaves

Wash and clean the peppers and sugar snacks. Cut peppers into mouth-shaped pieces, croissants slantly into finger-width strips. Mint. Mango peel. Remove stone and cut into cubes. Sprinkle sugar and peppers with the mango in vegetable oil. Sprinkle with coconut milk. Add the mint and lime leaves and simmer. Add the curry paste, brown sugar and fish sauce. Release the duck breast from tendons and cut into strips. Turn in strength. Fry in deep oil, then drain on kitchens and season with salt.

To the dressing sauce with vegetables in a bowl and place the fried duck on the sauce.
Garnish with sliced ​​coriander and cashwew cores.

Serve basmati or jasmine rice

Ingredients for 4 persons
  •     800gr Duck breast fillet
  •     2 red peppers
  •     200 gr sugar beets
  •     1 solid mango
  •     400 ml of coconut milk
  •     2 El red curry paste
  •     3 El fish sauce
  •     1 el brown sugar
  •     4 Kaffir lime leaves

Wash and clean the peppers and sugar snacks. Cut peppers into mouth-shaped pieces, croissants slantly into finger-width strips. Mint. Mango peel. Remove stone and cut into cubes. Sprinkle sugar and peppers with the mango in vegetable oil. Sprinkle with coconut milk. Add the mint and lime leaves and simmer. Add the curry paste, brown sugar and fish sauce. Release the duck breast from tendons and cut into strips. Turn in strength. Fry in deep oil, then drain on kitchens and season with salt.

To the dressing sauce with vegetables in a bowl and place the fried duck on the sauce.
Garnish with sliced ​​coriander and cashwew cores.

Serve basmati or jasmine rice