This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients serves 2
2 duck legs, skin removed
1 tbsp Thai red curry paste
Zest and juice 1 lime
140g jasmine rice
175ml coconut milk, from a can (use a light version if you want to save a few calories)
140g frozen peas
½ red onion, thinly sliced
100g fresh pineapple, cubed
1 red chilli, deseeded and finely sliced
¼ small pack coriander, stalks finely chopped, leaves roughly chopped
How to prepare
Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins. Pop into a hot oven (200 degrees) for 40 – 50 mins until cooked through.
Tip the rice into a medium saucepan with some salt. Pour over the coconut milk with 100ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice – all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
When the duck legs are cooked, scatter the coriander leaves over the rice and serve as shown in the photograph above. If liked, sprinkle the duck leg with a few slices of red chilli.