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!!

Guyanese duck curry is a fragrant dish of muscovy duck, that&#39;s seared then simmered in a homemade curry paste until the meat is fall-off-the-bone tender. It&#39;s rich, hearty, and deeply infused with a blend of aromatic spices and herbs. Enjoy it with dhal puri for a Guyanese comfort meal. This recipe uses and entire duck and is for large gatherings but can be scaled to used 1/2 a duck instead.

Duck Curry Recipe

lbs Duck (butchered, skin seared and chopped up)

All-purpose flour (use cassava flour

Lemons (juiced)

(divided)

Garlic (divided)

Cilantro leaves

Wiri wiri peppers (or 1/2 habanero)

Yellow curry powder

tbsp Garam masala

tbsp Achar/Amchar masala ((optional))

tbsp Geera

Avocado oil (or similar)

Curry leaves (optional)

Water (to boil, add more if needed)

To remove the gamey taste of the duck, add the duck to a large bowl then sprinkle with the flour. Mix together to coat the duck in flour and let rest for 10 minutes then rinse thoroughly.

Sprinkle with lemon juice and rest for 5-10 minutes. Rinse thoroughly, pat dry, then season with salt and set aside.

Prep Duck

To a food processor add one yellow onion, 5 cloves of garlic, the green onions, the cilantro and the wiri wiri peppers, process until smooth and set aside. You can also reserve the wiri wiri peppers and add them whole while cooking to control the heat of the dish.

Make a simple green seasoning:

In a small bowl combine the curry powder, garam masala, achar/amchar masala, geera and 1 cup of water. Mix together to form a loose paste and then set aside.

Dice the remaining onions and finely chop the remaining 5 cloves of garlic and set aside.

Place a large skillet or wok over high heat. When hot, add the duck you set aside earlier. Sear the duck, stirring often, until all of the liquid cooks down and some of the fat renders from the duck. You will start to see oil in the pan. This takes about 10 minutes.

Continue to cook duck for an additional minute or two then remove from the pan and set aside. Add the green seasoning to the duck and mix well.

Add the oil to the same skillet or wok used to sear the duck. When the oil is hot, add the diced onions and the finely chopped garlic and cook until the onion is translucent and the garlic gets a little brown (about a minute).

Then add in the curry leaves (if using) followed by the curry paste you set aside earlier. Mix together with the hot oil, then reduce the heat to medium low and cook the curry paste or masala. If the masala thickens within a minute, add another cup of boiling water. Continue to cook for 8 to 10 minutes until the masala cooks down and you begin to see bits of oil floating to the top.

Add the seasoned duck to the masala and mix well to combine. Increase the heat to medium and let the duck cook in the masala, stirring often, for about 15 minutes. The duck should continue to render oils from the skin and &quot;fry&quot; or sear in the masala.

After about 15 minutes of searing, add about 8 cups of boiling water and the whole wiri wiri peppers (if you didn&#39;t blend them with the green seasoning). Stir to free any stuck on masala from the bottom of the pot. Then cover and cook on medium to medium low heat for 2 hrs or until the duck is tender. Stir the pot every 10-15 minutes to ensure that the food is not sticking to the bottom. If the liquid cooks down before the duck is tender continue to add boiling water, one cup at a time, as often as needed.

Your duck curry is ready when the duck is fall off the bone tender and the curry sauce is thick and clings to the duck.

Serve your duck with dhal puri, roti or dhal and rice.

Make Duck Curry

I made this with duck. Yum! Today I use the recipe with goat!

Hands down, the best duck curry I have tasted. I never cooked duck before trying this recipe, but I have eaten duck curry so many times before. I followed each step meticulously, and while it was a very laborious task if you are accustomed to cooking other curries, the results were sooooo worth it. I am duck curry competition ready now, and it was a hit for everyone who ate. Thank you so much for sharing Altee.

Thanks so much for sharing this delicious recipe for Guyanese style Duck Curry. I hosted a dinner party for non-Guyanese friends, and it was a big hit. My friends can’t stop raving about it. I served it with dhal puri, roti and rice so everyone had options.
You are a treasure, Altee!

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