Duck Breast Curry
1 serving
20 minutes
Duck breast curry is a refined combination of tender duck meat and the spicy Eastern aroma of curry. This signature recipe embodies a harmony of flavors: the rich juiciness of the duck breast is highlighted by the warmth of ginger, the spiciness of rosemary, and a piquant hint of garlic. The curry adds a subtle exotic touch to the dish, creating a balance between the softness of the meat and aromatic spiciness. Baking after frying helps retain juiciness and achieve perfect texture. This dish is ideal for special dinners or as a centerpiece of culinary creativity when you want to surprise guests with something original and sophisticated. Serving with a light garnish or fresh herbs allows for maximum flavor release and enjoyment of rich culinary sensations.
1
Peel the ginger and slice it thinly. Crush the garlic with a chef's knife and break the rosemary sprig in half.
- Ginger: 25 g
- Garlic: 3 cloves
- Fresh rosemary: 1 sprig
2
Make deep cuts in the skin of the duck breast.
3
Place the fillet skin-side down on a dry hot skillet. After a minute, add ginger and rosemary.
- Duck fillet: 300 g
- Ginger: 25 g
- Fresh rosemary: 1 sprig
4
Then add garlic.
- Garlic: 3 cloves
5
To salt.
- Sea salt: to taste
6
Add curry.
- Curry: 1.5 teaspoon
7
Once the bottom side of the fillet is nicely browned, flip the breast and salt it. Reduce the heat to medium.
- Sea salt: to taste
8
After 5 minutes, transfer the topping from the pan to the baking dish.
9
Place the duck skin side up on top.
10
Send to a preheated oven at 160 degrees for 7-8 minutes.
11
Transfer to a plate and serve.