Chef Keith Johnson cooks up delicious Duck Curry

(WJBF) – This week, Chef Keith Johnson stops by the kitchen to show us how to make delicious Duck Curry.

Chef Keith tells us it’s a chef quality meal with a blend of sweet and spicy flavors that is quick and easy to make for the whole family.

Equipment:

• Medium Size Skillet
• Medium Size Saucepan
• Cutting Board
• Sharp Knife
• Tongs
• Stirring Spoon

Ingredients

• 8oz of olive oil
• ½ pound duck breast sliced
• ½ onion diced
• 2 garlic cloves minced
• 4 ounces red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon coconut sugar or brown sugar
• 1 red bell pepper chopped
• 2 tablespoons pineapple juice
• 1 can coconut milk (13 oz)
• Steamed jasmine rice for serving

Duck Curry Recipe

1. Preheat the oven to 200 degrees.
2. Add the duck breast to a cold skillet allowing it to slowly cook as the pan heats up (3 minutes on skin side and 1 minute on the other side).
3. Finish duck in the oven until it is cooked through (about 8 minutes).
4. Heat oil in a medium sauce pan over medium heat.
5. Add the onions and bell peppers and sauté until softened.
6. Add the garlic, curry paste, fish sauce and coconut sugar to the saucepan.
7. Sauté for 2 minutes, stirring constantly to ensure it doesn’t burn.
8. Add the pineapple juice and cook for 1 minute.
9. Remove the duck breast from the oven and drain the fat.
10. Let the duck breast rest for 3 minutes and slice thinly.
11. Serve over jasmine rice.