SAPPERLOT! Duck Curry + Ananas

Sweet Thai pineapple meets rich red curry and roasted duck — a Swiss–Thai “sapperlot!” moment.

Icons: 🔥 Medium • ⏱ 25 min • 🍳 Medium

Ingredients

Fresh

• 200–250 g duck breast
  
• 1 red pepper
  
• Basil
  
• 1 tbsp oil
  
• 1 tsp fish sauce
  
• Pinch of salt
  
• Pineapple
  
• 2–3 tbsp Red Curry Paste
  
• 1 can Coconut Milk
• Pineapple chips

Instructions

1. Pat the duck breast dry and score the skin. Season both sides with salt and pepper.
2. Place the duck, skin-side down, in a cold , dry, oven-safe pan.
3. Cook on medium-low for 10-15 minutes until golden brown. Then flip it and cook for 2-4 mins.
4. finish it off in the 180°C oven for 5 mins. Then let it rest for 5 mins before serving.
5. Sauté red curry paste in oil until aromatic.
   
6. Add coconut milk and bring to a gentle simmer.
   
7. Add red pepper and pineapple.
   
8. Season with fish sauce + salt.
   
9. Top with basil before serving.
10. Serve with steamed jasmine rice
    

Thermomix Mode

1. Cook the duck in the pan
2. Curry paste + oil → 3 min / 120°C / Speed ​​1.
   
3. Add coconut milk + veg → 6 min / 100°C / Reverse / Speed ​​1.
   
4. Add pineapple → 3 min / 100°C / Reverse / Speed ​​1.
   
5. Season + add basil at the end.
   

Tips

• Add Pineapple Chips for a twist touch at the end.