Duck Breast with Red Curry-Infused Jasmine Rice Recipe

Ingredients

• Duck breast
• 4 duck breasts
• 2 tbsp of Thai 7 spice seasoning
• Crispy shallots
• 100ml of oil
• 5 banana shallots, peeled and chopped into fine rounds
• Red curry paste
• 10 dried Thai red chillies, or 5 fresh bird’s eye red chillies
• 5 banana shallots, peeled and roughly chopped
• 5 garlic cloves, peeled and roughly chopped
• 2 lemongrass sticks, roughly chopped
• 1 knob of ginger, thumb-sized, peeled and roughly chopped
• 1 bunch of coriander, small, leaves and stalks separated
• 1 slice of kaffir lime peel, or 2 slices of regular lime
• 1 tsp shrimp paste
• 1 tsp ground cumin
• freshly ground black pepper
• Rice
• 1 pouch of Tilda jasmine rice
• 5 spring onions, white parts chopped into small rounds, green parts shredded
• 400ml of coconut milk
• 100ml of water
• 1 large mango, peeled and diced