THAI RED DUCK WITH STICKY PINEAP­PLE RICE

Diabetic Living - - Makeover -

PREP TIME: 20 MINS (+ 20 MINS MARINATING)

COOK TIME: 15 MINS

SERVES 2 (AS A MAIN)

2 duck breasts, skin re­moved 1 Tbsp Thai red or gluten-free

curry paste

Zest and juice 1 lime, plus ex­tra

wedges to serve

150g (¾ cup) jas­mine rice

150ml wa­ter

125ml (½ cup) light co­conut milk 150g (1 cup) frozen peas

50g bean sprouts, trimmed

½ red onion, diced

100g peeled and cored

pineap­ple, cubed 1 small red chilli, de­seeded, finely

chopped

1⁄4 bunch co­rian­der, stalks finely

chopped, leaves roughly chopped

1 Place a duck breast be­tween 2 pieces of plas­tic wrap on a clean board. Use a rolling pin to bash the duck un­til it is ½cm thick. Re­peat with other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Mar­i­nate at room tem­per­a­ture for 20 min­utes. 2 Mean­while, put rice in a small saucepan. Pour over the wa­ter and co­conut milk. Bring to a sim­mer. Cover with lid and re­duce heat to low. Cook, cov­ered, for 5 min­utes. Add the peas. Cover and re­move from heat. Set aside for 10 min­utes, mak­ing sure all liq­uid is ab­sorbed and the rice is cooked through.

3 Put bean sprouts and red onion in a colan­der and pour over boil­ing wa­ter. Stir bean sprouts and onion into the rice with the pineap­ple, chilli and co­rian­der stalks. Cover with lid. Set aside to keep warm.

4 Heat a char­grill pan on medium heat. Add the duck and cook for 1-2 min­utes each side or un­til cooked to your lik­ing. Set aside for 5 min­utes to rest.

Slice the duck. Stir most of the co­rian­der leaves through the rice and use a fork to fluff up the grains. Serve rice with the duck and sprin­kle over the re­main­ing co­rian­der leaves.

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