Thai Red Curry Soup with Duck Breast | Rich Asian Soup
(0)
30 min
Quick
Kifli Kukták
Autentikus és melengető thai vörös curry leves ropogós bőrű, szaftos kacsamellel, selymes kókusztejjel, illatos citromnáddal, zsenge bébispenóttal és édes koktélparadicsommal. Igazi ázsiai ízrobbanás az otthonodban.
Ingredients
Preparation method
Preparation
Score the skin of the duck breast finely in a criss-cross pattern, making sure not to cut into the meat. Season both sides with a pinch of salt. Grate the ginger and garlic, crush the lemongrass stalks with the back of a knife to release their essential oils, and halve the cherry tomatoes.
Cooking the duck breast and preparing the soup
Place the duck breast skin-side down into a cold pan. Turn the heat to medium and cook slowly for 6-8 minutes until the skin turns golden brown and crispy, rendering out the fat. Flip it over and cook the other side for another 3-4 minutes, keeping the inside medium pink. Transfer to a cutting board and let it rest for 5 minutes before slicing thinly.
In a deep pot, heat 1 tbsp sunflower oil (or use 1 tablespoon of the rendered duck fat for extra flavor). Add the curry paste, grated ginger, and garlic, then sauté, stirring constantly, for 1 minute until fragrant.
Chef's tip
The duck breast will be truly perfect and crispy if you start cooking it in a cold pan over low to medium heat, allowing the fat to render evenly from under the skin without burning.
To make the dish even heartier, you can place cooked jasmine rice or Asian rice noodles at the bottom of the bowl under the soup when serving.
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Kifli Kukták
