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Capital Hill

Red curry-flavoured sous vide duck breast and squid rings

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Published on Dec 8, 2019

Sunday tea. Red curry-flavoured sous vide duck breast and squid rings.
https://randomyummy.food.blog/2019/12...
Almonds, Black beans, Capsicum, Coconut cream, Corn, Curry, Duck, Duck breast, Ginger, Lime juice, Lime zest, Peanut paste, Peanuts, Peas, Red curry paste, Squid, 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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