Duck Panang with pineapple and fig

Duck Panang with pineapple and fig

Cooking time: 10-15 minutes

Serving 2-3


1 bag  Wild Rice Panang red curry
2         Duck breast (thinly sliced)
2-3      Fig (sliced)
2 tsp   Sunflower oil
1/3      Pineapple (sliced)


  1. Prepare 1 pan and 1 pot
  2. Cook duck breast pieces in sunflower oil on a pan, medium heat
  3. At the same time in another pot, pour Wild Rice Panang sauce in. Let boil and add pineapple
  4. When duck breast is golden and crisp, pour Panang curry to the pan. Stir occasionally for 3-5 minutes
  5. Turn the heat off. Transfer to a bowl and top with sliced fig. Serve with steamed Jasmine rice
  6. Enjoy!
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.