Description
This Thai Red Duck Curry is a rich and aromatic dish that brings together crispy duck breast and a creamy coconut curry sauce. The deep flavors of Thai red curry paste, kaffir lime leaves, and Thai basil blend beautifully with the tender duck meat. Add lychees or pineapples for a sweet contrast that makes this dish truly special. Perfect for a fine dining recipe at home or a high-protein dinner packed with bold flavors.
Ingredients
Scale
Crispy Skin Duck:
- 500g (1 lb) boneless duck breasts, skin on (about 3 pieces)
- ¼ tsp cooking salt (kosher salt)
- ¼ tsp white pepper (or finely ground black pepper)
Thai Red Curry:
- 115g (4 oz, ½ cup) Thai red curry paste (Maesri brand recommended)
- 2 large garlic cloves, finely grated
- 2 tsp fresh ginger, finely grated
- 1 cup low-sodium chicken stock
- 400ml (14 oz) full-fat coconut milk
- 6–8 kaffir lime leaves, crushed
- 2 tsp white sugar
- 2 tsp fish sauce
- 120g (4 oz) green beans, trimmed and cut in half
- 1 lightly packed cup Thai basil leaves (or substitute regular basil)
Lychees or Pineapple (Choose One):
- 8–12 fresh lychees, peeled and seed removed (or canned, drained)
- 1 ¼ cups fresh pineapple pieces (or canned, drained)
For Serving & Garnish:
- Cooked jasmine rice (about 2 cups raw)
- Extra Thai basil leaves
- Coriander/cilantro leaves (optional)
- 1 large red chili, finely sliced (optional)
- Lime wedges
Instructions
Crispy Golden Duck:
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Prepare duck: Pat the duck dry. Score the skin with a sharp knife, making shallow diagonal cuts. Sprinkle with salt and pepper.
- Render fat: Place duck skin-side down in a cold oven-proof pan (no oil needed). Weigh it down with another pan and cook on medium-low heat for 10 minutes until the skin is golden and crispy. Pour out 2-3 tbsp of the rendered duck fat and set it aside.
- Finish in oven: Flip the duck, cook the flesh side for 1 minute, then transfer to the oven for 8 minutes or until the internal temp reaches 60°C/140°F (medium). Let rest for 5 minutes before slicing.
Thai Red Curry Sauce:
- Sauté curry paste: In a deep skillet, heat the reserved duck fat over medium heat. Add curry paste, garlic, and ginger. Cook for 4-5 minutes, stirring often.
- Build the sauce: Pour in chicken stock and simmer to reduce by half (about 2-3 minutes). Stir in coconut milk, crushed kaffir lime leaves, sugar, and fish sauce. Simmer gently for 2 minutes.
- Cook vegetables & fruit: Add green beans, simmer for 3 minutes, then add lychees or pineapple and simmer for 1 minute. Taste and adjust seasoning with extra fish sauce if needed.
Assemble & Serve:
- Spoon some curry sauce into a serving dish. Slice the duck into thin pieces (about 5mm thick) and fan them over the sauce. Pour remaining sauce around the duck, leaving the crispy skin exposed.
- Garnish with Thai basil, coriander, chili slices, and lime wedges. Serve with jasmine rice.
Notes
- For extra crispy skin, serve the duck with the skin above the sauce line.
- If using canned lychees or pineapple, drain well before adding.
- Substitutions: Regular basil can replace Thai basil, but the flavor will be slightly different.
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 580
- Sugar: 6g
- Sodium: 720 mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg