Thai red duck curry
User Reviews
5
20 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 - 5 as a main
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Calories
435 kcal
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Course
Main Course
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Cuisine
Thai
Thai red duck curry
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Thai red duck curry features crispy duck breasts cooked skin-side down to render fat and achieve golden, crisp skin paired with a richly spiced red curry sauce made from Thai red curry paste, garlic, ginger, and coconut milk. The curry is brightened with makrut lime leaves and balanced with sugar and fish sauce, finished with green beans and a choice of lychees or pineapple for a sweet contrast.
Description
This recipe combines crisping duck breasts in their rendered fat and using that fat to sauté the curry paste along with fresh garlic and ginger, infusing the sauce with rich duck flavor. The sauce base of chicken stock and full-fat coconut milk melds with lime leaves, fish sauce, and sugar, producing a creamy, aromatic curry.
Green beans add a tender-crisp texture and freshness, while lychees or pineapple provide a juicy sweetness that cuts through the savory richness. The curry is served sliced alongside jasmine rice and garnished with Thai basil, coriander, sliced red chili, and lime wedges for brightness.
The method involves scoring the duck skin to render fat evenly without piercing the flesh, cooking on low heat for crisp skin, and roasting to medium doneness. The recipe includes tips on substitutions, ingredient sourcing, and reheating leftovers, noting that the curry sauce can be made ahead and reheated gently with added lychees and basil before serving. Leftovers keep well refrigerated or frozen.
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Ingredients
Crispy skin duck:
- 500g/ 1 lb duck breasts , boneless, skin on (3 pieces) (Note 1)
- 1/4 tsp kosher salt or cooking salt
- 1/4 tsp white pepper (sub finely ground black pepper)
Thai red curry:
- 115g/ 4 oz (1/2 cup) Thai red curry paste (1 can of Maesri, recommended (Note 2) OR 1 batch homemade red curry paste
- 2 garlic finely grated (Note 3, large cloves
- 2 tsp ginger finely grated (Note 3, fresh
- 1 cup chicken stock low sodium, or broth
- 400ml/ 14 oz coconut milk , full fat (Note 4)
- 6 - 8 makrut lime leaves , crushed in hand (Note 5)
- 2 tsp white sugar
- 2 tsp fish sauce
- 120g/ 4oz green beans , trimmed and cut in half
- 1 lightly packed cup basil leaves sub regular basil, Note 6, Thai variety
Lychees or pineapple - CHOOSE ONE:
- 8 - 12 lychees , whole, peeled, seed removed. Fresh best, canned ok too! (Note 7)
- 1 1/4 cups pineapple preferably fresh, canned ok (Note 7, pieces
For serving / garnish:
- jasmine rice (cook 2 cups of raw rice)
- basil leaves extra, Thai variety
- Coriander leaves optional, aka cilantro leaves or small sprigs
- red chili finely sliced (optional, large
- lime recommended, wedges
Instructions
ABBREVIATED RECIPE:
- 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!
FULL RECIPE:
Crispy golden duck breast:
- 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'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.
- 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).
- 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.
Thai red curry sauce:
- 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.
Assemble:
- 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" 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!
Notes
- Scoring the duck skin without cutting into the flesh helps render fat and achieve crispness.
- Cook duck skin-side down in a cold pan on medium-low heat to render fat gradually, then finish in the oven to medium doneness.
- Use Maesri brand Thai red curry paste for consistent flavor; sub homemade paste if preferred.
- Full-fat coconut milk with high coconut content improves sauce richness.
- Fresh or frozen makrut lime leaves add authentic aroma, available in some grocery or Asian stores.
- Canned lychees or pineapple are acceptable if fresh is unavailable; choose good quality brands.
- Leftovers store for up to 3-4 days refrigerated or 3 months frozen; reheat gently to avoid overcooking duck.
- Making the sauce ahead without lychees or basil improves practicality; add those fresh just before serving.
Nutrition Information
Show Details
Calories
435cal
(22%)
Carbohydrates
9g
(3%)
Protein
22g
(44%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Cholesterol
90mg
(30%)
Sodium
558mg
(23%)
Potassium
497mg
(11%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
3717IU
(74%)
Vitamin C
21mg
(23%)
Calcium
55mg
(6%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4- 5 as a main
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435cal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 90mg | 30% |
| Sodium | 558mg | 23% |
| Potassium | 497mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3717IU | 74% |
| Vitamin C | 21mg | 23% |
| Calcium | 55mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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