inthekitchen
Duck
Charred lemon adds a kicky , funky edge to this dish . Black garlic can be found at gourmet food stores like De Luca ’ s Specialty Foods .
INGREDIENTS Pistachio Curry 1 / 8 cup chopped onion 1 / 8 cup chopped carrot 1 clove garlic 1 Tbsp curry paste fish sauce , to taste 1 / 2 cup pistachios Charred Lemon 1 / 2 onion , chopped 1 / 2 cup lemon juice 4 cloves black garlic 1 Tbsp sugar Duck 1 magret duck breast , scored pickled cucumber slices cress , to garnish sea salt , to garnish
METHOD Pistachio Curry 1 . Sauté onions , carrot , and garlic until brown . 2 . Add curry paste , fish sauce , and pistachios . Purée in a blender with 1 cup water until smooth . Charred Lemon 1 . Sauté onion until blackened . Add lemon juice , black garlic , and sugar . 2 . Purée in food processor . Duck 1 . Cook duck breast , skin side down , over medium heat . Finish in a 400 ° F oven for 8 minutes . 2 . Remove duck from oven and let rest on a wire rack for 7 minutes before slicing into 4 pieces . 3 . Place a dollop of pistachio curry on a plate . Line the curry around the edge with pickled cucumber slices . Top with two pieces of duck . 4 . Place a dollop of charred lemon on the side of the plate . Garnish with cress and sea salt .
Yield 2 servings
ciao ! / oct / nov / two thousand fifteen 17