»KABI« RIESLING Kabinett fruity-sweet – Großes Geweih

Ingredients

• 400 gduck breast fillet
• 2 tbspred curry paste
• 400 mlcoconut milk
• 200 gfresh pineapple
• 1 piecered bell pepper
• 100 gbamboo shoots
• 10 piecescherry tomatoes
• 2 tbspfish sauce
• 1 tbsppalm sugar
• 1 tbsplime juice
• 1 bunchThai basil
• 1 tbspvegetable oil

Preparation

1. 1Score the skin side of the duck breast in a diamond pattern. Place in a cold pan and fry skin-side down over medium heat for 8-10 minutes until crispy, then turn and cook for another 2 minutes on the flesh side. Let rest.
2. 2Meanwhile, cut the pineapple and bell pepper into bite-sized pieces. Drain the bamboo shoots thoroughly.
3. 3Heat some oil in a wok and sauté the red curry paste over medium heat for about 2 minutes until it releases its full aroma.
4. 4Deglaze with half of the coconut milk and simmer while stirring until the oil separates on the surface. Then add the remaining coconut milk.
5. 5Add the bell pepper, bamboo shoots, and pineapple pieces to the sauce and let everything simmer gently for about 5 minutes over medium heat.
6. 6Season the sauce with fish sauce, palm sugar, and lime juice. Halve the cherry tomatoes and warm them through in the curry for the last minute.
7. 7Slice the duck breast into thin strips. Arrange the curry in deep plates, place the meat on top, and garnish with plenty of picked Thai basil leaves.