Duck, Singapore
- Duck
- Salt
- Curry powder
- Butter
- Cognac
- White wine
- Demi-glace
- Tomatoes
- Bananas
- Pineapple juice
- Olive potatoes.
Season the duck with salt and a little curry powder, roast in butter. Chill by dipping it into cognac and white wine then stew with some demi-glace and few fresh tomatoes until tender. When almost ready to serve, add a few roasted bananas to the sauce and stew them also. Remove duck and bananas to hot platter; reduce stock, strain it and season with pineapple juice. Make a risotto with fresh pineapple cubes and curry, stew until tender. Carve the duck and serve it with small forms of risotto turned upside-down, with roasted bananas and olive potatoes.
Submitted by Jun 6, 2009
15 min
30 min
45 min