Duck Breast in Coconut Milk

1. finely grind the cumin, coriander and cardamom, garam masala, chili spice, turmeric and 1 pinch of salt in a mortar or spice grinder.

Sear the duck breasts, skin side down, in a large heavy frying pan over medium heat for 10 min until the skin is golden brown. Turn the duck breasts to the other side and roast for an additional 6-8 min.

Remove from the roasting pan with a slotted spoon and drain on paper towels.

Drain all but about 1 tablespoon of the drippings from the roasting pan.

Return skillet to kitchen stove repeatedly. Sauté the garlic and onions for 8 min, stirring occasionally, until the onions are golden. Add the ground herb mixture and sauté for 2 min, stirring throughout, until it begins to become fragrant.

4. add the duck breasts to the skillet again and stir in the coconut milk, vinegar and water. Bring to a boil, then simmer, covered, over medium heat for 40-45 min until duck breasts are tender. Season with salt to taste. Stir in the chopped cilantro and bring to the table on the spot.

Tip You can trim excess fat from the duck breasts. However, do not remove the skin

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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