Sapperlot! Duck curry + pineapple
“Sapperlot” is Thai for pineapple – and pineapple is exactly what balances this rich red curry. Sweet Thai pineapple meets creamy curry and crispy duck: a Swiss-Thai moment that makes even fondue take a break.
- 25 min
- medium hot
- medium
Ingredients
- 200–250 g duck breast
- 1 red pepper
- Basil
- 1 tbsp oil
- 1 tsp fish sauce
- Pinch of salt
- Pineapple (fresh or tinned – both work)
- 2–3 tbsp red curry paste
- 1 tin coconut milk
- Crispy Ananas for topping
Method
Pat the duck breast dry, score the skin in a diamond pattern and season with salt and pepper.
Place the duck skin-side down in a cold, dry, oven-safe pan. (Yes, cold. Trust us.)
Cook on medium-low for 10–15 minutes until the skin is golden and crisp. Flip and cook for another 2–4 minutes.
Finish in the oven at 180 °C for 5 minutes, then rest for 5 minutes. Patience pays off.
Fry the red curry paste in the oil until it smells wonderful and a little like holidays.
Add the coconut milk and bring to a gentle simmer.
Add the pepper and the pineapple.
Season with fish sauce and a pinch of salt. Tasting is explicitly allowed.
Scatter the basil over just before serving.
Serve on steamed jasmine rice. Sapperlot!
Tips
- Top with Crispy Ananas at the end – for the crunch and the final sapperlot moment.
Thermomix version
- Cook the duck in the pan as above.
- Curry paste + oil → 3 min / 120 °C / speed 1.
- Coconut milk + vegetables → 6 min / 100 °C / reverse / speed 1.
- Pineapple → 3 min / 100 °C / reverse / speed 1.
- Season and stir in the basil at the end.
