Crispy duck with celery root purée and grape salad
Step 1/4
- 3 scallions
- 2 cloves garlic
- 1 bulb ginger
- 1 tsp vegetable oil
- 1 tbsp curry powder
- ½ tsp turmeric
- 1 tsp salt
Roughly chop two of the three scallions and peel garlic, as well as ginger. Heat vegetable oil in a pot and sauté with the spices on medium heat for about a minute.
Step 2/4
- 2 chicken breasts
- 250 ml coconut milk
Add coconut milk and 350ml water and bring to a light boil. Put in the chicken breasts and let simmer on lowest heat point for 10-12 minutes.
Step 3/4
- 1 tbsp rice vinegar
- ½ orange
- pepper
Meanwhile, chop remaining scallion and put in a bowl. Squeeze half an orange and add juice along with rice vinegar and a generous amount of pepper. Let marinate until chicken is poached.
Step 4/4
Take out chicken breasts and slice. Serve with some of the poaching liquid and jasmine rice. Top with marinated scallions and cilantro.
