Weinhaus Neuerburg Kaseler Nies´chen Riesling Spätlese lieblich

Ingredients

• 400 gduck breast
• 1 pieceripe mango
• 400 mlcoconut milk
• 1 tbspred curry paste
• 2 tbspfish sauce
• 1 tbsplime juice
• 20 gfresh ginger
• 1 piecegarlic clove
• 2 piecesspring onions
• 150 gsugar snap peas
• 1 bunchfresh cilantro

Preparation

1. 1Score the skin of the duck breast in a diamond pattern with a sharp knife, being careful not to cut into the meat.
2. 2Place the duck breast skin-side down in a cold pan and cook slowly over medium heat for about 8-10 minutes, until the fat has rendered and the skin is golden brown and crispy.
3. 3Flip the meat and cook for another 2-3 minutes on the flesh side, then remove from the pan, wrap in aluminum foil, and let it rest for about 5 minutes.
4. 4Meanwhile, finely chop the ginger and garlic, slice the spring onions into fine rings, and peel and dice the mango into uniform cubes.
5. 5In a pot or a second pan, heat a little of the rendered duck fat from the first pan, then briefly toast the ginger, garlic, and curry paste.
6. 6Deglaze with coconut milk, add the sugar snap peas and spring onions, and let simmer gently over low heat for about 4 minutes.
7. 7Gently fold in the mango cubes, season to taste with fish sauce and lime juice, and heat through briefly.
8. 8Slice the rested duck breast, arrange on top of the fruity curry, and serve sprinkled with freshly chopped cilantro.