Crispy Duck Breast with Red Curry and Cucumber Salad

Method 6 steps

1. 01

   Blend half the cilantro with the neutral oil and a pinch of salt until bright green, then strain through a fine sieve.

2. 02

   Season the duck with salt and render skin side down in a cold skillet over medium-low heat for 12 to 14 minutes until crisp. Flip and cook 2 minutes to 130 F, then rest 8 minutes.

3. 03

   Pour off most of the fat, fry the curry paste in the pan for 1 minute until fragrant, then add coconut milk, fish sauce and palm sugar and simmer 5 minutes until creamy.

4. 04

   Toss the cucumber with chili, lime juice, a pinch of salt and the remaining cilantro.

5. 05

   Spoon a swoosh of curry sauce onto each plate, set a mound of rice beside it and top the rice with the cucumber salad, nori strips and peanuts.

6. 06

   Slice the duck thinly, shingle it along the sauce, and dot green herb oil around the plate.

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