THAI RED DUCK WITH STICKY PINEAPPLE RICE

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.