Easter 2020 has seen a bit of weight gain with all the carbs in the form of hot cross buns and chocolate.
- Duck breast
- Iodised salt
- Red cabbage
- Chicken stock
- Coconut cream
- Curry powder
- Lime juice
- Whole black peppercorns
- Remove two breasts from the packaging.
- Rub some iodised salt over the skin of your breasts.
- Place your breasts into plastic bags and vacuum seal them.
- Put one of your breasts in the freezer to enjoy on another day.
- Heat up your water bath to 55 °C and then insert your breast for 1 hour.
- At the end of 1 hour remove your breast from the water bath and put it into the refrigerator to cool down.
- Chop up a red cabbage.
- Put the red cabbage into a large saucepan and add a litre of chicken stock and bring the cabbage and stock to a boil and simmer for 15 minutes.
- Drain the cabbage and put into a frying pan and cook to evaporate much of the moisture.
- Add a can of coconut cream and a couple of tablespoons of curry powder.
- Bring the cabbage and coconut cream to a simmer.
- Remove your cooled breast from the refrigerator and remove your breast from the vacuum bag.
- With a really sharp knife (I use my Dick-brand butchers knife) slice your breast thinly and add to the frying pan with the red cabbage and coconut cream which is reducing.
- Add the juice of one lemon to the curry red cabbage and duck and stir through.
- Turn off the heat and transfer the curry cabbage and duck to a bowl and season with whole black peppercorns which has been ground in a mortar with a pestle.
- Eat with chopsticks.