Duck magret in pineapple red Thai curry

Duck magret in pineapple red Thai curry

Ingredients

  • 1.8 lbs (800 g) of duck magret (2 big duck breasts)
  • 1.4 oz (40g) of red curry paste
  • 1.4 oz (40g) of galangal
  • 1 oz (30g) of sugar (I used coconut sugar for more flavor)
  • 2 cups (50 cl) of water
  • 1.7 cups (40cl) of coconut milk
  • 18 sweet basil leaves
  • 12 cherry tomatoes
  • 10 lime kaffir leaves
  • 1 small pineapple (Victoria type)
  • 4 tablespoons of olive oil
  • 3 tablespoons of fish sauce (or nuoc-mâm)
  • 1 teaspoon of salt
Read the whole recipe on French Cooking for Dummies