Pan-Seared Duck Breast with Penang Curry
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Category
Entrees
Recipe courtesy of chef Michael Avila via 7x7
Author:
Ingredients
- 4 duck breasts, scored skin and trimmed
- 1 bunch baby carrots, cut in half lengthwise
- 2 pecans, toasted
- 12 cipollini onions, peeled
- 1 cup forbidden black rice
- 2 cups water
- 2 cans coconut milk
- 1 tbsp ground peanuts
- 1 cup chicken or vegetable stock
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1 tsp The Spice Hunter coriander lime rub
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2 tbsps The Spice Hunter curry seasoning blend
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1/2 tsp The Spice Hunter sweet paprika
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1/4 tsp The Spice Hunter ground clove
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1/4 tsp The Spice Hunter ground nutmeg
- 1 oz palm sugar
Penang Curry Sauce
Directions
- Preheat the oven to 400 degrees. Meanwhile, cook the black rice with 2 cups of water then set aside.
- In a small pot, combine the ingredients for the Penang curry sauce. Simmer over medium-low heat until the liquid is reduced by half.
- While the sauce is reducing, bring a small pot of water to a boil and blanch the baby carrots and onions. Place the veggies in the water for no more than 90 seconds then remove, pat dry and set aside.
- Season duck breast with salt and pepper. Warm an oil coated pan over medium-high heat. When the pan is hot, carefully add the duck breasts skin side down and reduce the heat to medium. Monitor the duck until the skin is a deep golden brown then flip it over. Add carrots and onions and place the pan in the oven for 6-8 minutes.
- Remove the pan from the oven and let the duck rest for 1 minute then thinly slice it and place the pieces over the black rice. Scatter carrots and onions on each plate and top with curry (or serve curry on the side).
- Shave pecans over the dish. Garnish with carrot tops (optional).
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