Thai Green Curry with Duck

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 35MIN

Ingredients

12 oz boneless duck breast (see ingredient notes, below), skin removed
2 tsp canola oil
1 lb eggplant, diced
2 bell pepper, red and/or yellow, cut into 1-inch pieces
1 cup reduced-sodium chicken broth
2 Tbsp brown sugar
1 Tbsp green curry paste (see ingredient notes)
1 Tbsp fish sauce (see ingredient notes), optional
½ cup sliced fresh basil

Directions

1. Cut duck breast crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.

2. Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

3. Return the duck to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.

Ingredient Notes: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections.

Green curry paste: A fiery and moist mixture of green chiles and Thai seasonings, such as lemongrass and galangal, is available in the Asian section of large supermarkets. Red curry paste can be substituted.

Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.