DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
4 duck breasts, red curry paste, soy sauce, 2 carrots, 2 yellow turnips, 1 cassava root, 1 onion, 2 garlic cloves, ¼ pointed cabbage, pea pods, 1 small tin of palm hearts
1 papaya, oil, butter, vegetable stock, coriander seeds, cumin, salt, chili, mace, pepper, turmeric, 1 handful of cloud ear mushrooms or Chinese morels
1 pack of glass noodles, 20 rambutans, 1 lime, honey, ginger, red pepper berry
In a pan heated with oil, fry the duck breasts on the skin side for approx. 5 minutes over a medium heat until crispy. Turn once briefly in the pan. Then bake in a preheated oven at 100° C for approx. 50 to 60 minutes on the rack and season with salt.
Foam up the butter in the roast residue, fry the red curry paste briefly and deglaze with a few splashes of soy sauce.
Carrots, yellow turnips, pointed cabbage, manioc root. Wash and peel the pea pods and cut into 3 – 4 mm thick slices or cubes. Then chop the onion and garlic and sauté in oil and butter. Season the chopped vegetables with salt, pepper, mace, chili, coriander seeds and cumin. Mix in the soaked, well-drained mushrooms, peel and deseed the papaya and cut into bite-sized pieces. Add just before serving.
Core and peel the fresh rambutan and sprinkle well with lime juice. Heat the water with the honey and ginger slices, leave to cool slightly, then strain and spread over the rambutan. Add the finishing touches to the compote with red berries and fresh coconut flakes.
Briefly soak the glass noodles in boiling salted turmeric water, strain and serve with grated coconut.