Name: Thai Red Duck Curry Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Thai
Ingredients: 500g (1 lb) boneless duck breasts, skin on (3 pieces); 1/4 tsp 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 kaffir lime leaves, crushed by hand; 2 tsp white sugar; 2 tsp fish sauce; 120g (4 oz) green beans, trimmed and halved; 8 – 12 lychees, peeled and seed removed (fresh preferred, canned acceptable); 1 1/4 cups pineapple pieces (fresh preferred, canned acceptable); 1 lightly packed cup Thai basil leaves (regular basil can be substituted); Extra Thai basil leaves for garnish; Coriander/cilantro leaves or small sprigs (optional); Large red chilli, finely sliced (optional); Lime wedges for serving; Jasmine rice (cook 2 cups raw rice according to package instructions)

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Introduction

Thai red duck curry is a rich and flavorful dish featuring tender duck breast in a fragrant red curry sauce. This recipe balances the savory duck with sweet lychees and pineapple, creating a vibrant and comforting meal perfect for any occasion.

A close-up view of a black pan filled with sliced grilled meat placed on top of a rich, creamy orange-red sauce that has a smooth and slightly oily texture. The meat pieces are golden brown with visible grill marks and a tender inside. Scattered throughout the dish are bright red chili slices, fresh green herbs like cilantro and basil leaves, and small white onions adding contrast. The pan sits on a white marbled surface with some green herbs spilling over the edge, creating a fresh and vibrant overall look. 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 (kosher salt)
1/4 tsp white pepper (sub 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 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/4 oz green beans, trimmed and cut in half
1 lightly packed cup Thai basil leaves (sub regular basil)
8 – 12 lychees, whole, peeled, seed removed (fresh best, canned okay)
1 1/4 cups pineapple pieces (preferably fresh, canned okay)
Jasmine rice (cook 2 cups of raw rice)
Extra Thai basil leaves
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 (160°C fan-forced). Score the duck skin by making 5 or 6 diagonal cuts without piercing the flesh. Sprinkle half the salt and pepper on the flesh side, pat the skin dry, then sprinkle remaining salt and pepper on the skin.
Step 2: Place the duck skin-side down in a cold, oven-proof pan with no oil. Place another pan on top to weigh it down and keep the skin flat. Turn the stove 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 another pan for making the curry sauce. Turn the duck over and cook the flesh side for 1 minute, then transfer the pan to the oven for 8 minutes or until the internal temperature reaches 60°C/140°F (medium). Remove and let the duck rest for 5 minutes.
Step 4: Heat the reserved duck fat over medium heat in a deep skillet. Add the red curry paste, grated garlic, and ginger. Cook for 4 to 5 minutes until the paste darkens and dries out slightly, intensifying the flavor.
Step 5: Stir in the chicken stock and simmer rapidly for 2 to 3 minutes until reduced by half. 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. Stir in the lychees or pineapple and simmer for another minute. Taste and 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 breast about 5mm (0.2″) thick and fan the slices on the sauce, exposing the pink flesh.
Step 8: Pour the remaining sauce and fruit around the duck slices without covering the crispy skin. Garnish with Thai basil, coriander, sliced chilli, and lime wedges.
Step 9: Serve immediately with jasmine rice and enjoy the vibrant flavors.

Tips & Variations

Use fresh lychees and pineapple if possible for a brighter flavor; canned works well in a pinch.
Patting the duck skin dry before cooking helps achieve crispiness.
If you can’t find makrut lime leaves, substitute with lime zest or omit for a less citrusy flavor.
Regular basil can replace Thai basil if unavailable, though the flavor will be milder.
Cooking the curry paste in rendered duck fat enhances its flavor significantly, especially if using store-bought paste.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over medium-low heat to avoid curdling the coconut milk. Duck is best enjoyed fresh, as the skin will lose its crispness when reheated.

How to Serve

A black bowl filled with white rice at the bottom, topped with a thick, orange-red curry sauce that covers slices of chicken and small round onions. The curry has a creamy texture with some oil pooling on the surface. Fresh green basil leaves and red chili slices are scattered on top, adding vibrant color contrast. A wedge of lime sits on the side of the bowl. A gold spoon rests inside the bowl with its handle leaning on the edge. The bowl is placed on a white marbled surface with a light grey cloth and some lychee fruits visible nearby. 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 breasts for this curry?

Duck breasts are preferred for their tender texture and quicker cooking time. Duck legs can be used but will require longer cooking to become tender and don’t have the same crispy skin effect.

What can I substitute for makrut lime leaves?

If makrut lime leaves are unavailable, you can use lime zest or fresh lime juice to impart some citrus aroma, though the flavor won’t be exactly the same. Dried lime leaves are a possible option but use sparingly.