Creamy duck Thai curry
recipe
Creamy duck Thai curry
No commentsIngredients
- 2 duck breasts
- 2 tsp Thai yellow curry paste
- 250 ml chicken stock
- 1 small onion sliced
- 1 small red pepper sliced
- 2 spring onions cut in to 4cm sections then sliced lengthways
- 60 g Philadelphia Original
- 200 g Cooked wild rice
Serves:
2
Preparation:
10
Cook Time:
15
Total Time:
25min
Directions
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- Remove the skin and all of the fat from the duck breasts and gently fry tipping off any fat that comes out as you go. Cook for 5 mins on each side till browned then set aside.
- In the same pan cook the onions and pepper for 5 mins then add the curry paste and cook for a further minute, add the stock and bring to a simmer.
- Slice the duck breasts and return to the pan and continue to simmer for 2-3 mins, then stir in the Philly cook for 1min on a medium heat, adding more stock if it’s too thick.
- Finally stir in the sliced spring onions. Serve with the cooked wild rice.
Source: www.philadelphia.co.uk
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