duck curry

This easy duck curry recipe is beyond delicious and comes together in under 30 minutes for the perfect weeknight meal. Serve over rice or potatoes and enjoy!

Breast of Duck Curry

olive oil ((extra virgin))

onions

garlic paste ((or 2 cloves

yellow curry paste

coconut milk ((1 can))

fish sauce

chicken broth

baby spinach

duck breasts ((cooked or 2 chicken breasts))

Heat a deep sauté pan on medium. Add oil and once that heats up, add onions and sauté for 10 minutes.

Add garlic and sauté for another 2 minutes.

Add yellow curry paste, fish sauce, coconut milk and chicken broth and let it come to a simmer. Cook for 5 minutes.

Add baby spinach, stir and take off heat.

With the oven rack on the highest position, turn broiler on high.

Place breasts on jelly roll pan and broil for 2 - 4 minutes. Stand there checking to make sure you don&#39;t burn the skin.

Slice duck in slices and plate. Add a veggie and spoon curry sauce on the duck breasts.

Sigh

Enjoy

Recipe video above. There&#39;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&#39;s thickly sliced and served in a coconut red curry sauce. Add lychees or pineapples for a very special dish that&#39;s to die for!Note: the duck skin doesn&#39;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&#39;t go completely soggy, though if that doesn&#39;t bother you it&#39;s also nice to stir the duck slices throughout the sauce. Your choice!

Thai red duck curry

grams/

tsp cooking salt / kosher salt

tsp white pepper ((sub finely ground black pepper))

115 grams/ 4 oz (1/2 cup) Thai red curry paste

garlic (, finely grated (Note 3))

tsp fresh ginger (, finely grated (Note 3))

chicken stock/broth (, low sodium)

400 milliliters/ 14 oz coconut milk (, full fat (Note 4))

lime leaves

tsp white sugar

tsp fish sauce

green beans (, trimmed and

Thai basil leaves ((sub regular basil, Note 6))

pineapple pieces (, preferably fresh, canned ok (Note 7))

Jasmine rice ((cook 2 cups of raw rice))

Thai basil leaves (, extra)

Coriander/cilantro leaves/small sprigs (, optional)

red chilli (, finely sliced (optional))

Lime wedges (, recommended)

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!

ABBREVIATED RECIPE:

Preheat the oven to 180°C/350°F (160°C fan-forced).

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&#39;t pierce the flesh and don&#39;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.

Cold pan, no oil - Don&#39;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).

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)

Reserve duck fat - Pour off 2 to 3 tablespoons of the duck fat into the pan you will use to make the curry sauce.

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)

Rest - Transfer to a rack or plate and rest for 5 minutes until ready to assemble the curry.

Crispy golden duck breast:

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).

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.

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.

Thai red curry sauce:

Spoon some sauce in to cover the base of a large deep platter or wide bowl.

Slice duck breast, just shy of 5mm / 0.2&quot; thick. Place on the sauce, fanning it out slightly to expose the pink flesh.

Remaining sauce - Spoon the remaining sauce, lychees etc around the duck, avoiding the duck skin.

Garnish with Thai basil leaves, coriander, chilli and lime wedges.

Serve - Take to the table with flourish and serve with jasmine rice!

Assemble:

Thanks hugely to you and Dozer for your part in raising funds for the SASH event - I was not aware of the mental health issues amongst vets.  So, thank you for telling us that also.  Perhaps some of us can add to the effort as well!  It almost does not behove to talk about delicious food offerings at the same time as this but loving duck and loving it Thai way and loving the first read of your recipe, well . . . Oh, you go Maesri and I usually manage Ayam and I did not know how makrut leaves got their name . . . the old one never was meant badly . . .

Nagi - it is like you read my mind. Last week we got a Massaman curry takeaway that had Lychees in it and it reminded me of a favourite duck curry that we used to have at a Thai restaurant in Melbourne (sadly now closed). I actually thought I must try and find a recipe for it - and lo and behold here it is.  This will definitely be on next week's menu!! Thank you!!

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Breast of Duck Curry

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The most viewed duck curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine