About the Recipe
250g paradise duck breasts (2 breasts)
Salt and pepper
Pinch of ground coriander seeds
Pinch of ground ginger
Pinch of ground Chinese five spice
Zest and juice of 1 lime
½ Tbsp duck fat
¼ tsp sweet soy sauce
Knob of butter
3 persimmons, cubed, skin on
½ cup orange juice
½ cup white wine
1 clove garlic, chopped
¼ red chilli, deseeded and sliced
3 pinches of saffron
160ml coconut milk
3 pinches of turmeric
3 pinches of smoked paprika
Wild rice, cooked
1 Tbsp fresh coriander leaves
Preheat the oven to 200degC.
In a bowl, season the duck breasts with salt and pepper and add the coriander, ginger and Chinese five spice. Squeeze the lime juice and zest over the duck. Allow the duck breasts to marinate in the lime juice for 10 minutes.
In a hot frying pan, add the duck fat and place the breasts skin-side down. Add the soy sauce and brown on both sides until the skin has turned crispy. Place into the oven for 15 minutes.
In a hot saucepan, place a knob of butter and add the persimmons.
Allow to cook until softened. Turn the heat down to a simmer. Add the orange juice, white wine, garlic, red chilli, saffron, coconut milk, turmeric and smoked paprika. Stir occasionally and cook for 12-15 minutes or until thickened.
Once the duck breasts are cooked, let them rest for 5 minutes and then slice.
Serve with the curry sauce, wild rice and a sprinkle of coriander leaves on top.