1 duck breast, cut into 2.5 kg pieces
1 and 1/2 tablespoons of black pepper
2 tablespoons of soybean paste
1 tablespoon of oil
1 and 1/2 tablespoons of curry powder
4 cups of coconut milk
2 tablespoons of chopped green coriander
Salt and white peppercorns to taste
1 and 1/2 cups of cherry tomatoes, halved
1 and 1/2 cups of seedless green grapes, halved
For garnish
Green coriander leaves
Lime strips (optional)
1 duck breast, cut into 2.5 kg pieces
1 and 1/2 tablespoons of black pepper
2 tablespoons of soybean paste
1 tablespoon of oil
1 and 1/2 tablespoons of curry powder
4 cups of coconut milk
2 tablespoons of chopped green coriander
Salt and white peppercorns to taste
1 and 1/2 cups of cherry tomatoes, halved
1 and 1/2 cups of seedless green grapes, halved
For garnish
Green coriander leaves
Lime strips (optional)
Season the duck with half a tablespoon of black pepper and half the soybean paste
Place it in a preheated oven at 200°C, covered with aluminum foil, for about 2 hours, or until the meat is tender
Remove the bones and cut the meat into cubes (you can serve it cold)
In a large pan, heat the oil with curry powder and the remaining black pepper
Add the duck and let it brown
Add coconut milk and when it starts to boil, add the green coriander and the rest of the soybean paste
Season with salt and peppercorns
Mix well, add cherry tomatoes and grapes, and remove from heat
Serve hot, garnished with green coriander leaves and lime strips, if desired
15 servings.
