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Five spiced duck breasts over curried beetroot
25 Jun 2017

This is an Indochina favorite of mine where all the fragrances take you places and wonderful with beer and sake shots in between delicious mouthfuls.

Slightly oil the duck’s breasts and dip in five spices, salt and paper cover with paper and refrigerate for a couple of hours.

Meanwhile peel and whole boil beetroots till tender and cut into preferable shapes or sticks. In a pan with little oil, fry some chopped onion and garlic, add a bay leaf, 1 tablespoon of ginger powder, 2 tablespoons garam marsala, 1 table spoon cinnamon, a few gloves, a pinch of chilly, salt and pepper and mix well to a paste. Chop in one tomato, and pour in some coconut milk and simmer for 10 minutes. Add a spoon of yoghurt and the juice of a half lime.

Pan fry the ducks with no oil on both sides for 3 minutes each side and baked in an oven for 5 minutes. Serve the breasts sliced or whole on top of the curry and accompany with any sweet chutney and sour cream. Yummy!

 

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