Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
1143
Calories
29g
Protein
70g
Fat
100g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 garlic clove, minced
- 1 Tbs. granulated sugar
- 1 Tbs. rice wine or dry sherry
- 2 tsp. light soy sauce
- 1 1/2 tsp. Asian sesame oil
- 1 tsp. dark soy sauce
- 1 tsp. peeled and minced fresh ginger
- 1/2 tsp. Chinese five-spice powder
- 1/2 tsp. salt, plus salt, to taste
- 6 duck breast halves, each 4 to 6 oz.
- 2 cans (each 13 1/2 fl. oz.) unsweetened coconut milk
- 2 to 3 Tbs. Thai red curry paste
- 1 to 2 Tbs. Thai fish sauce
- 1 Tbs. palm sugar or dark brown sugar
- 8 fresh or frozen kaffir lime leaves
- 4 red chilies, seeded and sliced
- 1 cup diced fresh pineapple
- 1/2 cup fresh Thai basil or sweet basil leaves, plus leaves for garnish
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes