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Ingredients

2 stalks lemongrass, tender bottom 4 inches only, thinly sliced
2 green (spring) onions, trimmed
3 garlic cloves
2 tablespoons peeled and chopped fresh ginger
2 tablespoons chopped fresh cilantro (fresh coriander)
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1 tablespoon fish sauce
1 cup light coconut milk
4 skinless, boneless duck breast halves, 5 ounces each
2 tablespoons dry white wine
1 tomato, peeled and seeded, then diced
1/2 cup chicken stock or broth
1 tablespoon chopped fresh mint

Description

Duck Breast Is Remarkably Lean Once Skinned, And It's More Flavorful Than Chicken Breast. Any Breed Of Duck Is Fine In This Dish.

Mayo Clinic