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Thai red duck curry
Recipe video above. There's something magical about the combination of rich duck meat and Thai red curry! This duck curry recipe features duck breast with golden skin that's thickly sliced and served in a coconut red curry sauce. Add lychees or pineapples for a very special dish that's to die for!Note: the duck skin doesn't stay super crispy given the saucy environment it ends up in. I like to serve the duck with most of the skin above the sauce line so it doesn't go completely soggy, though if that doesn't bother you it's also nice to stir the duck slices throughout the sauce. Your choice!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●knife
- ●stove
- ●skillet
- ●bowl
📝 Preparation Steps
1
ABBREVIATED RECIPE:
2
Slash duck skin, season. Cold pan, no oil, ⏱️ 10 min medium low (weigh down duck) until golden. Reserve 3 tbsp fat. Finish in oven ⏱️ 8 min (target 60°C/140°F, medium), rest. Sauté curry paste in duck fat with garlic and ginger, add stock, reduce by half, add coconut, fish sauce, sugar, lime leaves, simmer ⏱️ 2 min. Add beans, simmer ⏱️ 3 min, add lychees or pineapple, simmer ⏱️ 2 min. Slice duck, serve!
fresh ginger (, finely grated (Note 3))2 tspfish sauce2 tsp
3
Crispy golden duck breast:
4
Preheat the oven to 180°C/350°F (160°C fan-forced).
5
Score - Sprinkle half the salt and pepper on the flesh of the duck. Turn. Use a sharp knife to make 5 or 6 diagonal scores on the skin of the breast. Don't pierce the flesh and don't cut all the way to the edge of the skin (Note 8). Pat the skin dry with paper towels, sprinkle with remaining salt and pepper.
6
Cold pan, no oil - Don't turn the stove on yet. Use an oven-proof pan (any type). Place the duck skin side down in the cold pan, no oil required. Place another pan on top to lightly weigh the duck down (keeps skin flat).
7
Cook ⏱️ 10 minutes - Turn the stove onto medium low. Cook for ⏱️ 10 minutes or until the skin is golden and crispy. Fat will melt out of the duck skin and it will cook in its own fat. (Note 8)
8
Reserve duck fat - Pour off 2 to 3 tablespoons of the duck fat into the pan you will use to make the curry sauce.
9
Oven ⏱️ 8 minutes - Once the skin is crispy, turn and cook the flesh side for ⏱️ 1 minute. Then transfer the pan to the oven for ⏱️ 8 minutes or until the internal temperature is 60°C/140°F (medium, Note 9)
10
Rest - Transfer to a rack or plate and rest for ⏱️ 5 minutes until ready to assemble the curry.
11
Thai red curry sauce:
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Sauté curry paste – Heat the duck fat (from step 6 above) on medium heat in a deep skillet. Cook the curry paste, garlic and ginger for 4 to ⏱️ 5 minutes. It will dry out and darken in colour, and substantially improves the flavour (especially store bought, but even homemade).
fresh ginger (, finely grated (Note 3))2 tsp
13
Sauce – Add chicken stock, stir, then simmer rapidly to reduce by half (⏱️ 2 -3 minutes). Stir in coconut milk, hand-crushed kaffir lime leaves, sugar and fish sauce. Simmer gently on medium for ⏱️ 2 minutes.
fish sauce2 tsp
14
Add ins - Add the beans, simmer for ⏱️ 3 minutes until just cooked. Add the lychees or pineapple, simmer ⏱️ 1 minute. Taste and add a tad extra fish sauce if it needs salt.
fish sauce2 tsp
15
Assemble:
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Spoon some sauce in to cover the base of a large deep platter or wide bowl.
17
Slice duck breast, just shy of 5mm / 0.2" thick. Place on the sauce, fanning it out slightly to expose the pink flesh.
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Remaining sauce - Spoon the remaining sauce, lychees etc around the duck, avoiding the duck skin.
19
Garnish with Thai basil leaves, coriander, chilli and lime wedges.
lightly packed cup Thai basil leaves (sub regular basil, Note 6)1Thai basil leaves (, extra)Lime wedges (, recommended)
20
Serve - Take to the table with flourish and serve with jasmine rice!
Jasmine rice (cook 2 cups of raw rice)
Nutrition Facts
calories
435 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
558 mg
protein Content
22 g
cholesterol Content
90 mg
carbohydrate Content
9 g
saturated Fat Content
21 g
unsaturated Fat Content
12 g
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