Red curry-flavoured sous vide duck breast and squid rings

Sunday tea. Red curry-flavoured sous vide duck breast and squid rings.

Ingredients

• Almonds
• Black beans
• Capsicum
• Coconut cream
• Corn
• Curry
• Duck breast
• Ginger
• Lime juice
• Lime zest
• Peanut paste
• Peanuts
• Peas
• Red curry paste
• Squid rings
• Tomatoes

Last night I cooked duck breasts and squid rings by sous vide. I sliced up a leftover breast and set it aside with the squid rings.

I put the lime leaves and coriander from the sous vide bag into a frypan and fry off with some frozen corn, capsicum, black beans, and baby peas.

I added in a tablespoon of red curry paste and incorporated it with the vegetables. I then poured in some coconut cream, stirred it through and simmered everything while the coconut cream reduced.

There was a splash of fish sauce and the juice from a lime too before adding in the duck and squid rings at the end to warm through. 

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