Thai Duck Red Curry

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Score the duck skin in 5 or 6 diagonal cuts without piercing the flesh, season the flesh with half the salt and pepper, then pat the skin dry and season with the rest.
2. Place the duck skin side down in a cold, oven-proof pan with no oil. Set another pan on top to weigh it down, then turn the heat to medium low and cook for 10 minutes until the skin is golden and crisp, pouring off fat as it renders.
3. Pour off 2 to 3 tablespoons of the fat into the pan for the curry sauce.
4. Turn the duck and cook the flesh side for 1 minute, then roast in a 180°C/350°F oven for 8 minutes, or until the internal temperature reaches 60°C/140°F.
5. Rest the duck on a rack or plate for 5 minutes.
6. Heat the reserved duck fat in a deep skillet over medium heat. Cook the curry paste, garlic and ginger for 4 to 5 minutes until darkened and fragrant.
7. Add the chicken stock and simmer rapidly for 2 to 3 minutes until reduced by half. Stir in the coconut milk, crushed lime leaves, sugar and fish sauce, then simmer gently for 2 minutes.
8. Add the green beans and simmer for 3 minutes until just cooked. Add the lychees or pineapple and simmer for 1 minute. Taste and add a little more fish sauce if needed.
9. Slice the duck just under 5 mm/0.2 inch thick, arrange on a bed of sauce, spoon the remaining sauce and fruit around it, and garnish with basil, coriander, chilli and lime. Serve with jasmine rice.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

GarlicGingerRiceLimeCoconut milkGreen beanPineappleDuck breast