Red curry-flavoured sous vide duck breast and squid rings

YouTube thumbnail Curry Duck Squid

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

Photograph of Red curry-flavoured sous vide duck breast and squid rings. Gary Lum.
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. 

Check out the podcast broadcast.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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