Ingredients for 4 people:
1/2 fresh pineapple
1 onion
1 clove of garlic
1 walnut-sized piece of ginger
1 green bell pepper
4 tablespoons oil
200 g basmati rice
1-2 tsp yellow curry paste (from the Asian store, alternatively curry powder and
chili powder)
1/2 l chicken stock (instant)
1 tbsp currants
1 duck breast fillet
salt, pepper from the mill
spring onion to garnish if desired
Preparation:
Slice pineapple, peel and cut into pieces. Peel and dice the onion, garlic and ginger. Cut bell pepper into quarters, clean and remove the white seeds. Cut bell pepper into pieces. Heat oil. Sauté onion, garlic and ginger in it. Add rice and bell pepper and fry briefly. Stir in curry paste and broth. Add currants. Cover and cook for 30 minutes over low heat. Rub duck breast with salt and pepper. Place skin side down in a pan and roast until brown. Turn duck breast and roast over low heat for 20 minutes. Turn 2 to 3 times. Remove duck breast from fat. Briefly fry pineapple pieces in it. Cut duck breast into slices. Season rice with salt and pepper. Arrange duck breast and pineapple on top. Garnish with finely chopped spring onion strips.
Preparation time approx. 45 minutes
Nutritional values per person approx.:
Calories: 504
Joule: 2112
Protein: 18 g
Fat: 23,5 g
Carbohydrates: 54 g
(FoodCentrale by ddp images)
