Confit Duck Leg and Thai Green Style Curry Sauce
with Jasmine Rice, Coriander, Green Beans and Broccoli
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Paired with confit duck legs, this Thai green style curry sauce adds zing to contrast the richness of the duck.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Confit British Duck Legs
2 unit(s)
Garlic Clove
80 grams
Green Beans
80 grams
Tenderstem® Broccoli
1 bunch(es)
Coriander
45 grams
Thai Green Style Paste
50 grams
Creamed Coconut
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
While the duck roasts, peel and grate the garlic (or use a garlic press).
Trim the green beans.
Halve any thick broccoli stems lengthways.
Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and broccoli and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans and broccoli are tender, 4-5 mins. Remove the pan from the heat.
Meanwhile, pop a small saucepan on medium-high heat with a drizzle of oil.
Add the garlic and fry until fragrant, 1 min.
Stir in the creamed coconut, Thai green style paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened slightly, 3-4 mins.
Stir in half the coriander. Season with salt and pepper.
Share the rice between your serving bowls.
Top with the roasted duck leg and steam-fried veg.
Spoon over the Thai style curry sauce and sprinkle over the remaining coriander to finish.
