Pan Seared Duck Breast With Red Thai Curry Sauce And Basmati Rice

As an experienced Chef with a lot of experience in the Kitchen this dish was one of the tastiest and easiest to make while I was working in one Elite Restaurant, and it always stood in my mind I believe because I need to share it with you!

Serves: 4 people

Ingredients: 1 tbsp Coconut Oil, 1 Small Eggplant, 10 Red Grapes, 8 Cherry Tomatoes, 1 tbsp of Red Curry Paste, 1 tbsp of Fish Sauce, 1 tbsp of Brown Sugar, 2 tsp of Salt, 800ml of Coconut Milk, 4 Duck Breast, 1 stick of Chopped Lemongrass (only the white part), Half Of Pineapple and 4 Cups of Cooked Basmati Rice!

Remove the skin out of Eggplant and Pineapple and cut it into 1 x 1 cm small cubes, cut the grapes in half and cherry tomatoes in 4 pieces each!

On melted coconut oil stew the Eggplant on medium high heat for 5 mins, add the Pineapple for 30 second and stir. Then add the coconut milk, fish sauce, brown sugar, salt, lemongrass and curry paste stir for 5 mins and add the grapes and tomatoes !

Put the Duck Breasts in a cold pan over medium heat and cook until its very crispy turn it for 40 seconds and put it in oven for 5 mins on 190°C !

Cook the Basmati rise by adding 4 cups of rice in the pan and 8 cups of water stir it and salt it!
Remember Basmati rice can only be heated once after you cook it! If you don't have Basmati use normal rice.

You can freeze the sauce and use it another day!