Sauteed Thai Duck Breast with Coconut Sauce

Ingredients

4 4-oz skinless duck breasts, boned and defatted

Thai Red Curry Paste 1 med red bell pepper, roasted 1 jalapeño pepper, roasted 1 Thai chili, diced 1 green chili, roasted 1 Tbsp grated lime peel 1 Tbsp ground coriander seed 1 Tbsp chopped ginger 1 Tbsp minced cilantro stems 2 garlic cloves 1 Tbsp fresh lime juice 1 tsp sea salt 1 Tbsp chopped lemon grass

Coconut Sauce 1 1/2 Tbsp vegetable stock 1 1/2 Tbsp heavy cream 1 Tbsp cane sugar 1 tsp cornstarch mixed with 2 tsp water 2 tsp water 2 tsp fresh lime juice 1/2 cup lite coconut milk 1/4 tsp fish sauce 1/2 kaffir lime leaf, julienne

Instructions

1. Combine all ingredients for the thai red curry paste in a blender container and puree until smooth. Rub 2 teaspoons paste on each duck breast and let sit for 5 minutes. Store unused paste in an airtight container in the refrigerator.

2. In a small sauté pan, combine vegetable stock, cream and sugar. Bring to a boil and add cornstarch slurry. Cook until very thick, about 30 seconds. Remove from heat and cool to room temperature. Add remaining ingredients and whisk to combine.

3. Lightly spray a large sauté pan with canola oil. Sauté duck breasts over medium heat to desired doneness, about 3 to 5 minutes on each side. Serve with 3 tablespoons coconut sauce.