Thai Red Duck Curry Recipe

There’s one thing magical in regards to the mixture of wealthy duck meat and Thai pink curry! This duck curry recipe options duck breast with golden pores and skin served in a coconut pink curry sauce. Add lychees or pineapples for a really particular dish that’s to die for!

* THAT IS NOT A PRAWN/SHRIMP within the photograph! It’s the opening in a lychee the place the seed was eliminated! 😂 *

I not too long ago loved a ravishing Thai pink duck curry at one in all my favorite Thai eating places right here in Sydney, Khao Pla in Chatswood, and it impressed me to make my very own. The wealthy flavour of duck meat, with the pink curry sauce, the burst of candy juice from the lychees and freshness from the herbs is a type of consuming experiences that I hope everybody tries at the least as soon as of their life!

Plus, as a lot as I really like my dependable Chicken Purple Curry, duck is particular. I’ve all the time considered it as a luxurious merchandise and I really like that duck meat is extra readily accessible at grocery retailer nowadays. Whereas it’s costlier than chicken, making Duck Curry at dwelling prices, by tough calculations, round 70% cheaper than at a pleasant Thai restaurant the place small bowl can fetch upwards of $30.

Right here’s what it’s worthwhile to make duck curry. This recipe requires 3 duck breasts totalling 500g/1 lb which makes sufficient curry to serve 4 to five individuals.

1. Duck breast

I’ve eaten and seen duck curry recipes made with all types of cuts – complete duck, Marylands (thigh and bone) and breast. Some recipe begin with a cooked Chinese language BBQ duck whereas others use a confit methodology, and a few steam/roast/then fry the duck.

I’ve opted for duck breast – simple to cook dinner, comparatively simple to get and since I like biting into the wealthy tender slices of duck smothered within the curry sauce.

The place to search out duck breast – As of late in Australia it’s pretty frequent at massive grocery shops in addition to contemporary produce shops and butchers. Search for pores and skin on boneless breast. It prices greater than chicken (~$18 for 500g / 1 lb), but it surely’s particular! A luxurious product reserved for Thai royalty! (So I’m informed by a Thai chef who helped out at RTM a few weeks in the past 😊)

See FAQ for different duck cuts I’ve seen used, and why I didn’t go for them for this recipe.

2. Lychees or pineapples!

To me, lychees are further particular as a result of the season is so fleeting and I really like how the pearly white balls look in opposition to the pink curry. Nonetheless, I might by no means hesitate to make use of pineapple as an alternative – ideally contemporary, else canned.

And – tip for you – Asian branded lychees are literally very, excellent! I used to be taken abruptly.

3. thai pink curry sauce

You need to use selfmade pink curry paste or retailer purchased, which is what I’ve opted for. If utilizing selfmade, you will have a bit further fish sauce (as a result of retailer purchased is nicely seasoned already).

• Purple curry paste – It’s fairly nicely doc on this web site: Maesri is my most well-liked! Least expensive and most genuine flavour of manufacturers you could find at (most) grocery shops with out digging in the dead of night corners of Asian shops. I additionally like that one can(115g / 1/2 cup) is the right quantity to make a curry utilizing 1 can of coconut milk.

  Discover it at massive grocery shops right here in Australia (Coles, Woolies, Harris Farms) and in Asian shops (it’s a staple merchandise).

• Garlic and ginger – Including these provides the shop purchased curry paste a freshness increase to make it extra like selfmade pink curry paste. It actually makes a distinction! (Word: ordinarily I exploit lemongrass however I didn’t really feel it added a lot in duck curry as a result of duck meat is richer in flavour than chicken. So I ended up taking it out of the elements.)

• Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have higher flavour. Economical ones are diluted with water. Ayam is my default (89% coconut). Full fats please! Low fats is thinner and has much less coconut flavour.

• Makrut lime leaves – For genuine Thai curry flavour! Imparts a particular earthy/herby contemporary lime flavour into sauces. Pretty accessible nowadays at massive grocery shops and Asian shops. They freeze 100% completely which is useful. (Word: previously referred to as kaffir lime leaves. The title has been modified on account of racial associations.) See FAQ for makes use of for leftover lime leaves. Can’t discover contemporary? Nonetheless value making with dried! Although it’s value making a little bit of effort to search out contemporary.

• Fish sauce – That is used because the salt in pink curry. Extra flavour than plain salt!

• Sugar – For the proper contact of sweetness you discover in pink curry sauce.

4. herbs and beans

Thai basil is the basic herb used for Thai cooking, however you’ll be able to substitute with common basil. The beans will also be substituted with different greens – I selected it for color and form.

• Purple chilli – For non-compulsory garnish. Use massive ones for much less warmth and small Birds Eye or Thai Chillis in case you are a spice monster (or declare you’re).

• Thai basil – A basic contemporary herb utilized in Thai cooking, it tastes like common basil with a barely stronger aniseed and barely minty flavour. These days it’s pretty extensively accessible in Australia in massive grocery shops and inexperienced grocers (Coles, Woolies, Harris Farms), however significantly better worth in Asian shops! Substitute with common basil (I’ve completed so and it’s nonetheless firm worthy).

• Coriander/cilantro – For garnish, Not important!

• Inexperienced beans – I selected this as I believed the inexperienced color would look good within the pink sauce. Snake beans (Asian lengthy beans) are additionally on level, although truly, you should utilize any vegetable you need that you just assume will work with pink curry sauce. Cherry tomatoes appears frequent however I really feel like with lychees, it’s lots of same-same shiny balls floating in a single dish!

This duck curry recipe is definitely very simple and has a pleasant workflow to it. When you begin cooking, you’ll be able to have it on the desk in half-hour:

1. Duck breast – pan seared to render the fats and crisp the pores and skin (10 minutes), completed within the oven (8 minutes) then rested (5 minutes) earlier than slicing.

2. Purple curry sauce – prep the elements whereas the duck is within the pan (it’s fingers off), then begin the sauce and have it simmering whereas the duck is within the oven.

3. Serve – the sauce and duck ought to be prepared across the identical time, able to plate up and serve!

1. cooking the duck breast

Each duck and chicken are poultry, however duck is structurally completely different. Due to this, duck breast cooked to medium uncommon is sort of a lovely steak – tender, wealthy and juicy. Alternatively, we’d by no means eat chicken breast medium uncommon. Chewy! Rubbery!

Word: full duck breast cooking explanations acquired prolonged, so I moved it to a separate put up. I determine will probably be useful for future use! See How one can Prepare dinner Duck Breast.

1. Slash pores and skin – Use a pointy knife to make 5 to six diagonal slashes throughout the pores and skin of the duck, taking care to not minimize into the pink flesh. Don’t minimize from edge-to-edge, you need the pores and skin to remain in a single piece however simply make slashes within the center.

   Then pat the pores and skin dry with paper towels and sprinkle salt and pepper on each side.

2. COLD pan with NO OIL – Don’t flip the range on but. Place the duck pores and skin aspect down in an unheated oven-proof pan with none oil. The pan will be forged iron, non-stick, or an everyday pan.

3. Crush for flat pores and skin – Place one other pan on high of the duck to weigh it down, not a forged iron one although, it’s a bit too heavy. That is to forestall the pores and skin from curling and wrinkling.

4. Prepare dinner on low 10 minutes – Now you’ll be able to flip the range on! Low if it’s a robust range, or medium low if it’s a weak burner. The extra slowly you cook dinner the duck, the extra fats you’ll render out which implies crispier pores and skin. It’s low upkeep too, as a result of it’s low warmth.

5. Fats begins to render – After a couple of minutes, take a peek and also you’ll see fats has began to soften out of the duck.

6. A lot duck fats! At across the 5 to 7 minute mark, your entire pan will probably be lined in duck fats.

   Hold the pan weight on till across the 7 minute mark when the pores and skin has began to go golden and has “set”. Whereas it’s nonetheless gentle, it might nonetheless wrinkle/curl = rubbery patches = 😭

7. Golden crispy pores and skin! Hold cooking till the pores and skin as a result of golden and crispy, across the 10 minute mark, or longer. You possibly can flip the warmth up in the direction of the top, as soon as there’s plenty of fats within the pan.

8. End in oven – When the pores and skin is golden, flip and cook dinner the flesh aspect for simply 1 minute to seal. Then switch the pan to at 180°C/350°F oven (160°C fan-forced) and roast for 8 minutes or till the interior temperature is 60°C/140°F which is medium ie. mild blush of pink. For medium uncommon (deep pink, like steak), purpose for 54°C/130°F (6 minutes).

   Don’t fear should you go over, duck breast is nice even absolutely cooked to 68°C/154.4°F (ie no pink in any respect, like chicken breast). Suppose – Chinese language BBQ duck. Absolutely cooked, and scrumptious!

9. Relaxation – Then place the duck on a rack set over a plate, or only a plate, and go away it uncovered to relaxation for at the least 5 minutes when you end the sauce.

10. Slice the duck breast simply shy of 5mm / 0.2″ thick. Do that simply earlier than inserting it within the curry sauce. It will possibly relaxation for nicely past 5 minutes as a result of the flesh warms up as soon as positioned within the scorching sauce.

2. pink curry sauce

The important thing step right here is to cook dinner off the curry paste, whether or not utilizing selfmade or retailer purchased. It makes a large distinction to enhance flavour. In case you simply stir it into liquid, the flavour is so unimpressive!

1. Prepare dinner off curry paste – Sauté the curry paste with the ginger and garlic for 4 to five minutes over medium warmth. The curry paste will probably be fairly moist at first however will dry out and deepen in color which improves the flavour of the curry sauce.

2. Sauce – Add the chicken inventory first and simmer to cut back by half. Then add the coconut milk, fish sauce, sugar and lime leaves (crush in fingers to launch flavour). Stir to mix then simmer for two minutes.

3. Inexperienced beans (or different veg) – Add the beans and simmer for 3 minutes till they’re nearly tender. (If utilizing different greens, add them in based mostly on the cook dinner time).

4. Lychees or pineapples – Then stir the lychees or pineapple in and simmer for simply 1 minute simply to heat it although quite than cook dinner it till gentle. And simply earlier than serving, stir the Thai Basil leaves in (it wilts shortly and, like common basil, darkens in color with extended publicity to warmth).

5. Plating up – Although we’re not aiming for tremendous crispy duck pores and skin on this dish, I nonetheless prefer to serve it with a lot of the pores and skin above the sauce line as a result of it will get much less soggy than stirring it although. Visible goal as nicely.

   So I put a little bit of sauce within the base of a serving bowl then lay the duck breast on high, fanning the slices out barely to reveal the gorgeous pink flesh. Then I spoon the remainder of the curry sauce, lychees and so on across the duck breast. Or, I gently place the sliced duck into the pan with the sauce in it, as pictured beneath.

6. Garnishes and serve! As with many South East Asian dishes, garnishes not solely add beautiful color but additionally further flavour! Additional Thai basil, coriander/cilantro and slices of pink chilli.

Take a look at it. It’s so lovely! A riot of color, the unmissable pearly balls for lychees, the golden duck pores and skin peeking out above the pink coconut curry sauce, and the trace of pink flesh on present which screams “I’m so tender and juicy, no dry duck right here!!”.

Take it to the desk with satisfaction together with jasmine rice that you just steamed earlier (regardless of a sure meals blogger not together with that instruction as step 1). Gesture grandly* and stand again for a second to present your viewers time to reward and lavish you with exclamations of appreciation earlier than graciously permitting individuals to dig in! – Johnsat x

* If you’re extra mature than me, you’ll be able to skip this half.

PS See FAQ beneath for recommended sides to finish a Thai menu!

Thai Red Duck Curry Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 435 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 500g/ 1 lb duck breasts , boneless, skin on (3 pieces) (Note 1)
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp white pepper (sub finely ground black pepper)
• 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 large garlic cloves , finely grated (Note 3)
• 2 tsp fresh ginger , finely grated (Note 3)
• 1 cup chicken stock/broth , low sodium
• 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 Thai basil leaves (sub regular basil, Note 6)
• 8 – 12 lychees , whole, peeled, seed removed. Fresh best, canned ok too! (Note 7)
• 1 1/4 cups 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
• Large red chilli , finely sliced (optional)
• Lime wedges , recommended

Instructions

1. 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!
2. Preheat the oven to 180°C/350°F (160°C fan-forced).
3. 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.
4. 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).
5. 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)
6. Reserve duck fat – Pour off 2 to 3 tablespoons of the duck fat into the pan you will use to make the curry sauce.
7. 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)
8. Rest – Transfer to a rack or plate and rest for 5 minutes until ready to assemble the curry.
9. 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).
10. 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.
11. 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.
12. Spoon some sauce in to cover the base of a large deep platter or wide bowl.
13. Slice duck breast, just shy of 5mm / 0.2" thick. Place on the sauce, fanning it out slightly to expose the pink flesh.
14. Remaining sauce – Spoon the remaining sauce, lychees etc around the duck, avoiding the duck skin.
15. Garnish with Thai basil leaves, coriander, chilli and lime wedges.
16. Serve – Take to the table with flourish and serve with jasmine rice!

Notes

Recipe based on my Thai Red Curry recipe, inspired by Khao Pla’s Duck Curry and the Thai Red Duck Curry with Lychees in Tony Tan’s beautiful new cookbook Tony Tan’s Asian Cooking Class.
1. Duck breast – Fairly readily available at large grocery stores these days, plus butchers. Also see How To Cook Duck Breast for more detailed information on the why of the duck breast cooking method.
I use 3 breasts because 2 is not quite enough meat for the volume of sauce which makes a quantity based on a neat 1 can of coconut milk and 1 can of Maesri curry paste (Note 2).
2. Curry paste – My position on the best store bought Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question, at least, for readily available ones. Find it at Woolies, Harris Farms, Asian stores and online (Australia). (Overseas – Amazon and Asian stores).
3. Grating – Use a microplane or similar to grate it finely so it mixes in really well with the curry paste. Spruces up store bought paste to make it taste like homemade.
4. Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water. Ayam is my default (89% coconut). Full fat please! Low fat is thinner and has less coconut flavour.
5. Makrut lime leaves (see in post for former name) – fairly accessible these days at large grocery stores and Asian stores. They freeze 100% perfectly. See FAQ for uses for leftover lime leaves (I have a fair few!) If you can’t find fresh, still worth making with dried (though please try to get fresh, it imparts special flavour into the sauce!)
6. Thai Basil has a slight aniseed flavour. Signature herb for Thai red curry so try not to skip it. Italian basil can be used as a very respectable substitute – I often do!
7. Canned lychees and pineapples are perfectly acceptable if you get a good brand. Asian canned lychees are quite good, in my opinion.
8. Duck tips – Slashing skin lets fat render out for better crispy skin. Avoid cutting the flesh – if you do, juice will come out and the skin won’t be fully crisp. Don’t slash skin all the way to the edge, keep it in one piece (see photos in post). If your duck has a really thick layer of fat (some American breeds do), score diagonally – extra slashes = more fat comes out.
Cooking on low heat = more fat renders out = crispier skin + less fat in end dish (too much duck fat can be rubbery and too fatty). So don’t rush this step!
9. Duck doneness – Medium is my preferred for curry, light blushing pink, tender and juicy. You can go as low as medium rare (think – steak!) – internal temperature X. Don’t fret if you go over – duck breast is still great even fully cooked at X.Leftovers will keep for 3 to 4 days in the fridge. Freezes ok! 3 months, thaw, then gently reheat.
Best way to make ahead (intentionally) – Keep duck breast whole, fully cool, put in containers. Make sauce but do NOT put lychees or basil in. Cool, container. Fridge for both. Day of, pull out of fridge, slice due. Warm sauce, add lychees, simmer 1 min. Stir duck slices in, let them warm up gently, stir in basil leaves. SERVE! Doesn’t look the same as in photos as slices are stirred in and skin is not exposed, but all the flavour is there. Some might argue this is even better because every duck slice is coated in sauce. 🙂 In fact, most restaurants serve it this way. 
Leftovers keeps for 3 days in the fridge, or freezer for 3 months. It doesn’t bother me at all if the duck skin is sauced up. In fact, the sauce protects the meat from drying out. Heat gently so the duck doesn’t get massively overcooked. 
Nutrition assuming 5 servings – calculating now! Calculated making a conservative allowance of 5 tablespoons of duck fat that ends up in the finished dish (ie the fat poured off a used for cooking plus fat remaining under skin). Excludes rice. 

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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