Name: Thai Red Duck Curry Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Thai
Ingredients: 500g/1 lb duck breasts, boneless, skin on (3 pieces); 1/4 tsp cooking salt or kosher salt; 1/4 tsp white pepper (or finely ground black pepper); 115g/4 oz (1/2 cup) Thai red curry paste; 2 large garlic cloves, finely grated; 2 tsp fresh ginger, finely grated; 1 cup low sodium chicken stock/broth; 400ml/14 oz full fat coconut milk; 6 – 8 makrut lime leaves, crushed by hand; 2 tsp white sugar; 2 tsp fish sauce; 120g/4 oz green beans, trimmed and cut in half; 8 – 12 lychees, whole, peeled, seed removed (fresh preferred, canned okay); 1 1/4 cups pineapple pieces (preferably fresh, canned okay); 1 lightly packed cup Thai basil leaves (or regular basil as substitute); Extra Thai basil leaves for garnish; Coriander/cilantro leaves or small sprigs (optional); Large red chili, finely sliced (optional); Lime wedges (recommended); Jasmine rice (cook 2 cups raw rice)

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Introduction

Thai red duck curry is a fragrant and flavorful dish that combines tender duck breast with a rich, creamy curry sauce. Infused with aromatic herbs, coconut milk, and a hint of sweetness from lychees or pineapple, this recipe is a delightful balance of savory and tropical flavors perfect for an impressive yet approachable meal.

A black pan filled with orange-red creamy soup as the base, topped with layers of sliced, browned duck meat arranged in the center, surrounded by whole peeled garlic cloves and sprigs of fresh green herbs like basil and cilantro. There are also slices of red chili peppers scattered on top, adding a pop of red color. The soup has a slightly oily surface with visible red oil droplets. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g (1 lb) duck breasts, boneless, skin on (3 pieces)
1/4 tsp cooking salt or kosher salt
1/4 tsp white pepper (or finely ground black pepper)
115g (4 oz / 1/2 cup) Thai red curry paste
2 large garlic cloves, finely grated
2 tsp fresh ginger, finely grated
1 cup low sodium chicken stock or broth
400ml (14 oz) full fat coconut milk
6 – 8 makrut lime leaves, crushed by hand
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 (regular basil can be substituted)
8 – 12 lychees, whole, peeled, seed removed (fresh preferred, canned okay)
1 1/4 cups pineapple pieces (preferably fresh, canned okay)
Jasmine rice (cook 2 cups of raw rice)
Extra Thai basil leaves for garnish
Coriander/cilantro leaves or small sprigs (optional)
Large red chilli, finely sliced (optional)
Lime wedges (recommended)

Instructions

Step 1: Preheat the oven to 180°C (350°F), or 160°C fan-forced. Score the duck breasts by sprinkling half the salt and pepper on the flesh side, then make 5 or 6 diagonal cuts on the skin without piercing the flesh or cutting through the edges. Pat the skin dry and sprinkle the remaining salt and pepper.
Step 2: Place the duck skin-side down in a cold oven-proof pan with no oil. Weigh down the duck with another pan to keep the skin flat. Turn the heat to medium-low and cook for 10 minutes until the skin is golden and crispy, allowing the fat to render out.
Step 3: Pour off 2 to 3 tablespoons of the rendered duck fat into the pan you’ll use for the curry sauce. Turn the duck over, cook the flesh side for 1 minute, then transfer the pan to the oven. Roast for 8 minutes until the internal temperature reaches 60°C (140°F) for medium. Rest the duck on a rack or plate for 5 minutes.
Step 4: Heat the reserved duck fat in a deep skillet over medium heat. Add the Thai red curry paste, grated garlic, and ginger. Cook for 4 to 5 minutes until the paste dries and darkens, enhancing the flavor.
Step 5: Stir in the chicken stock and simmer rapidly to reduce by half, about 2 to 3 minutes. Add the coconut milk, crushed lime leaves, sugar, and fish sauce. Simmer gently for 2 minutes.
Step 6: Add the green beans and simmer for 3 minutes until just tender. Then stir in the lychees or pineapple pieces and simmer for 1 more minute. Adjust seasoning with extra fish sauce if needed.
Step 7: Spoon some curry sauce into a large deep platter or wide bowl to cover the base. Slice the duck into thin pieces about 5mm (0.2″) thick and arrange over the sauce, slightly fanning to expose the pink flesh.
Step 8: Pour the remaining sauce and fruit around the duck, avoiding the skin. Garnish with Thai basil leaves, coriander, sliced chilli, and lime wedges.
Step 9: Serve immediately with steamed jasmine rice for a vibrant and satisfying meal.

Tips & Variations

For extra crispy duck skin, make sure it is thoroughly dry before scoring and cooking.
Substitute lychees with canned pineapple if fresh lychees are unavailable.
Use regular basil if Thai basil is hard to find, but the flavor will be milder.
Add extra fresh chilli for more heat, or omit for a milder curry.
If you prefer a spicier curry, add a spoonful of chili paste or fresh chopped chilli during step 4.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. Duck may lose some crispness after refrigeration but will remain flavorful. Do not freeze, as texture and flavor may be compromised.

How to Serve

The image shows a white bowl filled with a three-layer dish placed on a white marbled surface. The bottom layer is white fluffy rice, topped by a rich orange-red curry with a smooth, creamy texture that covers pieces of chicken and several small round onions. The curry is garnished with fresh green herbs and slices of red chili pepper scattered across the top. On the side of the bowl, a wedge of lime rests, adding a fresh green color contrast. A golden spoon is placed inside the bowl, partially submerged in the curry. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use duck legs instead of duck breasts?

Duck breasts are preferred for this recipe because of their tenderness and ease of slicing. Duck legs have more connective tissue and require longer cooking times, which may not suit the quick curry sauce preparation.

What can I substitute for makrut lime leaves?

If you can’t find makrut lime leaves, use a teaspoon of lime zest or a small splash of lime juice to add a citrusy brightness to the curry, though the flavor will be less authentic.