Duck Rendang
| Serves: 4 | Course: Main | Categories: Curry | Machine: Cooking machine | Total time (min.): 14 |
This spicy curry is great served with a side of spinach leaves or rice.
Ingredients
- 500g Duck Breast
- 1 Lime
- 1 tablespoon Coconut Oil
- 4 Star Anise Pods
- 2 Garlic Cloves
- 2 Lemongrass Stalks
- 4 tablespoons Thai Red Curry Paste
- 400g Coconut Milk
- 4 tablespoons Unsweetened Shredded Coconut
- Cilantro as needed
- 1 Fresh Chili
Tools
- Wooden spoon
- kCook Multi
- Kcook bowl
Method
- Fit stir tool to kCook bowl
- Add coconut oil and star anise pod to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Then add duck breast, garlic clove and lemongrass stalk to the kCook bowl
- Cook with filler cap removed - 3 min, 120°C, speed 3
- Then add Thai red curry paste and coconut milk to the kCook bowl
- Cook with filler cap removed - 5 min, 98°C, speed 3
- Then add unsweetened shredded coconut and cilantro to the kCook bowl
- Stir with filler cap removed - 30 sec, speed 4
- Serve
- Garnish with lime and fresh chili