This Thai Red Duck Curry recipe is a symphony of flavors, combining the richness of perfectly cooked duck with the aromatic spices and creamy coconut milk of a classic Thai red curry. It’s a restaurant-quality dish you can easily make at home, impressing your family and friends with its depth of flavor and stunning presentation.
Why You Will Love This Recipe
This recipe is a guaranteed crowd-pleaser. The crispy duck skin, the tender duck meat, and the vibrant, fragrant curry sauce create a harmonious blend of textures and tastes. The sweetness of lychees (or pineapple) provides a refreshing counterpoint to the spicy curry, while the fresh herbs add a touch of brightness. The recipe is also surprisingly adaptable. Feel free to adjust the level of spiciness, swap out the vegetables, or use different types of fruit to suit your preferences. Plus, the detailed instructions make it easy to follow, even for novice cooks.
Ingredients
Crispy Skin Duck:
- 500g/ 1 lb duck breasts, boneless, skin on (3 pieces)
- 1/4 tsp cooking salt / kosher 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) OR 1 batch homemade red curry paste
- 2 large garlic cloves, finely grated
- 2 tsp fresh ginger, finely grated
- 1 cup chicken stock/broth, low sodium
- 400ml/ 14 oz coconut milk, full fat
- 6 – 8 makrut lime leaves, crushed in hand
- 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)
Lychees or Pineapple – CHOOSE ONE:
- 8 – 12 lychees, whole, peeled, seed removed. Fresh best, canned ok too!
- 1 1/4 cups pineapple pieces, preferably fresh, canned ok
For Serving / Garnish:
- 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
Preparation
Step 1: Prepare the Duck Breasts
Sprinkle half the salt and pepper on the flesh side of the duck breasts. Turn them over and use a sharp knife to score the skin in a diagonal pattern, making about 5 or 6 cuts per breast. Be careful not to pierce the flesh. Pat the skin dry with paper towels and sprinkle with the remaining salt and pepper.
Step 2: Render the Duck Fat
Place the duck breasts skin-side down in a cold, oven-proof pan (any type). Do not add any oil. Place another pan on top of the duck breasts to lightly weigh them down, ensuring the skin stays flat during cooking.
Step 3: Cook the Duck
Turn the stove on to medium-low heat. Cook the duck breasts for 10 minutes, or until the skin is golden brown and crispy. The fat will melt out of the skin, and the duck will cook in its own rendered fat.
Step 4: Reserve the Duck Fat
Pour off 2 to 3 tablespoons of the rendered duck fat into a pan or skillet that you will use to make the curry sauce.
Step 5: Finish the Duck in the Oven
Turn the duck breasts over and cook the flesh side for 1 minute. Then, transfer the pan to a preheated oven at 180°C/350°F (160°C fan-forced) for 8 minutes, or until the internal temperature of the duck reaches 60°C/140°F for medium.
Step 6: Rest the Duck
Transfer the cooked duck breasts to a rack or plate and let them rest for at least 5 minutes before slicing.
Step 7: Sauté the Curry Paste
Heat the reserved duck fat in a deep skillet over medium heat. Add the Thai red curry paste, grated garlic, and grated ginger. Cook for 4 to 5 minutes, stirring frequently, until the paste darkens in color and becomes fragrant.
Step 8: Make the Curry Sauce
Add the chicken stock to the skillet and stir well. Bring the mixture to a rapid simmer and reduce by half (about 2-3 minutes). Stir in the coconut milk, crushed makrut lime leaves, sugar, and fish sauce. Reduce the heat to medium and simmer gently for 2 minutes.
Step 9: Add the Vegetables and Fruit
Add the green beans to the curry sauce and simmer for 3 minutes, until they are just cooked through. Add the lychees or pineapple pieces and simmer for 1 minute. Taste the sauce and adjust the seasoning if necessary, adding a little extra fish sauce for saltiness.
Step 10: Assemble the Dish
Spoon some of the curry sauce onto the base of a large platter or wide bowl. Slice the rested duck breasts thinly, about 5mm / 0.2″ thick. Arrange the duck slices on top of the sauce, fanning them out slightly to show off the pink flesh.
Step 11: Garnish and Serve
Spoon the remaining curry sauce, lychees (or pineapple), and green beans around the duck slices, being careful not to cover the crispy skin. Garnish with fresh Thai basil leaves, coriander (optional), thinly sliced red chili (optional), and lime wedges. Serve immediately with jasmine rice.
COOKING Rating:
Medium
Serving Suggestions:
- Serve with steamed jasmine rice to soak up the flavorful curry sauce.
- Offer lime wedges for guests to squeeze over their portion, adding a touch of acidity.
- A side of stir-fried vegetables can complement the rich curry.
Tips:
- For extra crispy duck skin, ensure the skin is very dry before cooking. You can even leave the duck breasts uncovered in the refrigerator for a few hours to dry out the skin further.
- Don’t overcrowd the pan when rendering the duck fat. Cook the duck breasts in batches if necessary.
- Use a high-quality Thai red curry paste for the best flavor. Maesri brand is recommended, but homemade paste is even better.
- Adjust the amount of curry paste to your liking, depending on your spice preference.
- If you can’t find makrut lime leaves, you can substitute with lime zest, but the flavor will not be quite the same.
- Be careful not to overcook the duck breasts, as they will become tough. Use a meat thermometer to ensure they are cooked to medium (60°C/140°F).
- The curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: 650 Protein: 40g Sodium: 800mg
Conclusion
Thai Red Duck Curry is a delicious and impressive dish that’s perfect for special occasions or a weeknight treat. With its crispy duck skin, tender meat, and flavorful curry sauce, this recipe is sure to become a new favorite. Don’t be intimidated by the number of steps – the recipe is actually quite straightforward, and the results are well worth the effort.
Questions and Answers About This Recipe
Q1: Can I use a different type of duck?
A: Yes, you can use a whole duck instead of duck breasts. However, you will need to adjust the cooking time accordingly. Roast the whole duck until the skin is crispy and the meat is cooked through. Then, carve the duck and add the meat to the curry sauce.
Q2: I don’t have lychees or pineapple. Can I use another fruit?
A: Yes, you can substitute other fruits, such as grapes, cherries, or mangoes. Choose a fruit that is sweet and slightly acidic to complement the spicy curry.
Q3: Can I make this recipe vegetarian?
A: Yes, you can make this recipe vegetarian by substituting the duck with tofu or tempeh. Pan-fry the tofu or tempeh until golden brown and crispy, then add it to the curry sauce.
Q4: How can I make the curry spicier?
A: You can make the curry spicier by adding more Thai red curry paste, chopped red chilies, or a dash of chili flakes.
Q5: Can I freeze the leftovers?
A: Yes, you can freeze the leftover curry for up to 3 months. However, the texture of the coconut milk may change slightly after freezing. It is best to freeze the curry without the duck, as the duck skin will lose its crispiness when thawed.
