Description
A rich and flavorful Thai red duck curry featuring crispy duck breast cooked in its own fat, combined with a fragrant coconut milk-based red curry sauce enriched with makrut lime leaves, lychees, pineapple, and fresh Thai basil. Served with jasmine rice, this dish balances sweet, savory, and aromatic elements for an authentic Thai dining experience.
Ingredients
Scale
Duck and Seasoning
- 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)
Curry Paste and Aromatics
- 115g/4 oz (1/2 cup) Thai red curry paste
- 2 large garlic cloves, finely grated
- 2 tsp fresh ginger, finely grated
Liquid Ingredients
- 1 cup low sodium chicken stock/broth
- 400ml/14 oz full fat coconut milk
Flavorings
- 6 – 8 makrut lime leaves, crushed by hand
- 2 tsp white sugar
- 2 tsp fish sauce
Vegetables and Fruit
- 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)
Herbs and Garnishes
- 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)
To Serve
- Jasmine rice (cook 2 cups raw rice)
Instructions
- Preheat the oven: Set your oven to 180°C/350°F (160°C fan-forced) to prepare for finishing the duck breasts.
- Prepare the duck breasts: Score the skin side of each duck breast diagonally 5-6 times without cutting through to the flesh. Sprinkle half the salt and pepper on the flesh side, then pat the duck skin dry with paper towels and season with the remaining salt and pepper.
- Render duck fat and crisp skin: Place the duck breasts skin side down in a cold oven-proof pan (without oil). Weigh them down lightly with another pan or heavy object to keep the skin flat. Turn on medium-low heat and cook for 10 minutes until the skin is golden and crispy and fat has rendered out.
- Reserve duck fat: Carefully pour off 2 to 3 tablespoons of rendered duck fat into a separate pan for use in the curry sauce.
- Finish duck in oven: Flip the duck breasts over so the skin side is up, cook flesh side for 1 minute on stove, then transfer the pan to the preheated oven for 8 minutes until the internal temperature reaches 60°C/140°F (medium doneness).
- Rest duck: Remove duck from oven and let rest on a rack or plate for 5 minutes to retain juices.
- Make the curry sauce: Heat reserved duck fat over medium heat in a deep skillet. Add Thai red curry paste, grated garlic, and ginger; sauté for 4-5 minutes until the paste darkens and dries out slightly, enhancing flavor.
- Build the sauce: Pour in chicken stock, stir, and simmer rapidly for 2-3 minutes until reduced by half. Then stir in coconut milk, hand-crushed makrut lime leaves, sugar, and fish sauce. Simmer gently for 2 minutes.
- Add vegetables and fruit: Add green beans and simmer for 3 minutes until just tender. Then add lychees or pineapple pieces and simmer for another 1-2 minutes. Taste and adjust saltiness by adding extra fish sauce if needed.
- Assemble the dish: Spoon some curry sauce into the base of a large deep platter or wide bowl.
- Slice the duck: Slice the duck breast into 5mm (0.2 inch) thick slices. Arrange on top of the curry sauce, fanning pieces slightly to show the pink flesh.
- Serve and garnish: Spoon remaining sauce, lychees, and pineapple around the duck (avoiding the skin). Garnish with fresh Thai basil leaves, coriander, finely sliced red chili, and lime wedges.
- Serve with rice: Present the dish alongside jasmine rice, cooked from 2 cups of raw rice for serving.
Notes
- Scoring the duck skin helps fat render out and crisps the skin more evenly without piercing the meat.
- Using a cold pan to start renders the fat slowly and results in crispier skin without sticking.
- Make sure not to overcook duck; medium (60°C/140°F) keeps it tender and juicy.
- Fresh lychees and pineapple add bright sweetness to complement the spicy curry; canned options work if fresh aren’t available.
- Makrut lime leaves add authentic citrus aroma and should be hand-crushed to release oils.
- Thai basil imparts a unique flavor different from sweet basil and is important for authentic taste.
- Reserve and use duck fat for richer, more flavorful curry instead of oil or butter.
- Resting duck before slicing is key for juicy slices and prevents drying out.
- Adjust fish sauce and sugar to taste for balancing saltiness and sweetness in the curry sauce.
- If you don’t have an oven-proof pan, transfer the duck to a baking dish for finishing in the oven after crisping the skin on stove.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai duck curry, red curry duck, crispy duck breast recipe, Thai curry with duck, coconut curry duck
