There’s one thing magical concerning the mixture of wealthy duck meat and Thai crimson curry! This duck curry recipe options duck breast with golden pores and skin served in a coconut crimson curry sauce. Add lychees or pineapples for a really particular dish that’s to die for!
* THAT IS NOT A PRAWN/SHRIMP within the photograph! It’s the opening in a lychee the place the seed was eliminated! 😂 *
Thai crimson duck curry
I not too long ago loved a good looking Thai crimson duck curry at certainly one of my favorite Thai eating places right here in Sydney, Khao Pla in Chatswood, and it impressed me to make my very own. The wealthy flavour of duck meat, with the crimson curry sauce, the burst of candy juice from the lychees and freshness from the herbs is a kind of consuming experiences that I hope everybody tries no less than as soon as of their life!
Plus, as a lot as I like my dependable Hen Crimson Curry, duck is particular. I’ve all the time considered it as a luxurious merchandise and I like that duck meat is extra readily accessible at grocery retailer as of late. Whereas it’s dearer than rooster, making Duck Curry at residence prices, by tough calculations, round 70% cheaper than at a pleasant Thai restaurant the place small bowl can fetch upwards of $30.
Elements in Thai Crimson Duck Curry
Right here’s what you should make duck curry. This recipe requires 3 duck breasts totalling 500g/1 lb which makes sufficient curry to serve 4 to five folks.
1. Duck breast
I’ve eaten and seen duck curry recipes made with all kinds of cuts – complete duck, Marylands (thigh and bone) and breast. Some recipe begin with a cooked Chinese language BBQ duck whereas others use a confit technique, and a few steam/roast/then fry the duck.
I’ve opted for duck breast – straightforward to cook dinner, comparatively straightforward to get and since I like biting into the wealthy tender slices of duck smothered within the curry sauce.
The place to seek out duck breast – Lately in Australia it’s pretty widespread at massive grocery shops in addition to recent produce shops and butchers. Search for pores and skin on boneless breast. It prices greater than rooster (~$18 for 500g / 1 lb), nevertheless it’s particular! A luxurious product reserved for Thai royalty! (So I’m instructed by a Thai chef who helped out at RTM a few weeks in the past 😊)
See FAQ for different duck cuts I’ve seen used, and why I didn’t go for them for this recipe.
2. Lychees or pineapples!
To me, lychees are additional particular as a result of the season is so fleeting and I like how the pearly white balls look in opposition to the crimson curry. Nevertheless, I’d by no means hesitate to make use of pineapple as an alternative – ideally recent, else canned.
And – tip for you – Asian branded lychees are literally very, excellent! I used to be taken abruptly.
3. thai crimson curry sauce
You need to use selfmade crimson curry paste or retailer purchased, which is what I’ve opted for. If utilizing selfmade, you will want somewhat additional fish sauce (as a result of retailer purchased is nicely seasoned already).
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Crimson curry paste – It’s fairly nicely doc on this web site: Maesri is my most popular! Most cost-effective and most genuine flavour of manufacturers you will discover at (most) grocery shops with out digging at the hours of darkness corners of Asian shops. I additionally like that one can(115g / 1/2 cup) is the right quantity to make a curry utilizing 1 can of coconut milk.
Discover it at massive grocery shops right here in Australia (Coles, Woolies, Harris Farms) and in Asian shops (it’s a staple merchandise).
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Garlic and ginger – Including these provides the shop purchased curry paste a freshness increase to make it extra like selfmade crimson curry paste. It actually makes a distinction! (Word: ordinarily I take advantage of lemongrass however I didn’t really feel it added a lot in duck curry as a result of duck meat is richer in flavour than rooster. So I ended up taking it out of the components.)
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Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have higher flavour. Economical ones are diluted with water. Ayam is my default (89% coconut). Full fats please! Low fats is thinner and has much less coconut flavour.
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Makrut lime leaves – For genuine Thai curry flavour. Pretty accessible as of late at massive grocery shops and Asian shops. They freeze 100% completely which is useful. (Word: previously often known as kaffir lime leaves. The title has been modified as a result of racial associations.) See FAQ for makes use of for leftover lime leaves.
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Fish sauce – That is used because the salt in crimson curry. Extra flavour than plain salt!
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Sugar – For the proper contact of sweetness you discover in crimson curry sauce.
4. herbs and beans
Thai basil is the basic herb used for Thai cooking, however you’ll be able to substitute with common basil. The beans may also be substituted with different greens – I selected it for color and form.
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Crimson chilli – For non-obligatory garnish. Use massive ones for much less warmth and small Birds Eye or Thai Chillis in case you are a spice monster (or declare you’re).
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Thai basil – A basic recent herb utilized in Thai cooking, it tastes like common basil with a barely stronger aniseed and barely minty flavour. These days it’s pretty extensively obtainable in Australia in massive grocery shops and inexperienced grocers (Coles, Woolies, Harris Farms), however significantly better worth in Asian shops! Substitute with common basil (I’ve performed so and it’s nonetheless firm worthy).
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Coriander/cilantro – For garnish, Not important!
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Inexperienced beans – I selected this as I believed the inexperienced color would look good within the crimson sauce. Snake beans (Asian lengthy beans) are additionally on level, although really, you should use any vegetable you need that you simply suppose will work with crimson curry sauce. Cherry tomatoes appears widespread however I really feel like with lychees, it’s numerous same-same shiny balls floating in a single dish!
How you can make Thai Crimson Duck Curry
This duck curry recipe is definitely very simple and has a pleasant workflow to it. When you begin cooking, you’ll be able to have it on the desk in half-hour:
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Duck breast – pan seared to render the fats and crisp the pores and skin (10 minutes), completed within the oven (8 minutes) then rested (5 minutes) earlier than slicing.
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Crimson curry sauce – prep the components whereas the duck is within the pan (it’s fingers off), then begin the sauce and have it simmering whereas the duck is within the oven.
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Serve – the sauce and duck ought to be prepared across the identical time, able to plate up and serve!
1. cooking the duck breast
Each duck and rooster are poultry, however duck is structurally completely different. Due to this, duck breast cooked to medium uncommon is sort of a lovely steak – tender, wealthy and juicy. Then again, we’d by no means eat rooster breast medium uncommon. Chewy! Rubbery!
Word: full duck breast cooking explanations obtained prolonged, so I moved it to a separate publish. I determine it is going to be useful for future use! See How you can Prepare dinner Duck Breast.
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Slash pores and skin – Use a pointy knife to make 5 to six diagonal slashes throughout the pores and skin of the duck, taking care to not lower into the pink flesh. Don’t lower from edge-to-edge, you need the pores and skin to remain in a single piece however simply make slashes within the center.
Then pat the pores and skin dry with paper towels and sprinkle salt and pepper on each side.
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COLD pan with NO OIL – Don’t flip the range on but. Place the duck pores and skin aspect down in an unheated oven-proof pan with none oil. The pan might be forged iron, non-stick, or an everyday pan.
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Crush for flat pores and skin – Place one other pan on high of the duck to weigh it down, not a forged iron one although, it’s somewhat too heavy. That is to forestall the pores and skin from curling and wrinkling.
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Prepare dinner on low 10 minutes – Now you’ll be able to flip the range on! Low if it’s a robust range, or medium low if it’s a weak burner. The extra slowly you cook dinner the duck, the extra fats you’ll render out which suggests crispier pores and skin. It’s low upkeep too, as a result of it’s low warmth.
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Fats begins to render – After a couple of minutes, take a peek and also you’ll see fats has began to soften out of the duck.
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A lot duck fats! At across the 5 to 7 minute mark, the complete pan can be lined in duck fats.
Maintain the pan weight on till across the 7 minute mark when the pores and skin has began to go golden and has “set”. Whereas it’s nonetheless mushy, it could nonetheless wrinkle/curl = rubbery patches = 😭
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Golden crispy pores and skin! Maintain cooking till the pores and skin as a result of golden and crispy, across the 10 minute mark, or longer. You possibly can flip the warmth up in direction of the tip, as soon as there’s a number of fats within the pan.
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End in oven – When the pores and skin is golden, flip and cook dinner the flesh aspect for simply 1 minute to seal. Then switch the pan to at 180°C/350°F oven (160°C fan-forced) and roast for 8 minutes or till the inner temperature is 60°C/140°F which is medium ie. mild blush of pink. For medium uncommon (deep pink, like steak), purpose for 54°C/130°F (6 minutes).
Don’t fear if you happen to go over, duck breast is nice even absolutely cooked to 68°C/154.4°F (ie no pink in any respect, like rooster breast). Assume – Chinese language BBQ duck. Absolutely cooked, and scrumptious!
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Relaxation – Then place the duck on a rack set over a plate, or only a plate, and depart it uncovered to relaxation for no less than 5 minutes whilst you end the sauce.
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Slice the duck breast simply shy of 5mm / 0.2″ thick. Do that simply earlier than inserting it within the curry sauce. It could relaxation for nicely past 5 minutes as a result of the flesh warms up as soon as positioned within the scorching sauce.
2. crimson curry sauce
The important thing step right here is to cook dinner off the curry paste, whether or not utilizing selfmade or retailer purchased. It makes an enormous distinction to enhance flavour. For those who simply stir it into liquid, the flavour is so unimpressive!
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Prepare dinner off curry paste – Sauté the curry paste with the ginger and garlic for 4 to five minutes over medium warmth. The curry paste can be fairly moist at first however will dry out and deepen in color which improves the flavour of the curry sauce.
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Sauce – Add the rooster inventory first and simmer to scale back by half. Then add the coconut milk, fish sauce, sugar and lime leaves (crush in fingers to launch flavour). Stir to mix then simmer for two minutes.
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Inexperienced beans (or different veg) – Add the beans and simmer for 3 minutes till they’re nearly tender. (If utilizing different greens, add them in based mostly on the cook dinner time).
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Lychees or pineapples – Then stir the lychees or pineapple in and simmer for simply 1 minute simply to heat it although somewhat than cook dinner it till mushy. And simply earlier than serving, stir the Thai Basil leaves in (it wilts rapidly and, like common basil, darkens in color with extended publicity to warmth).
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Plating up – Although we’re not aiming for tremendous crispy duck pores and skin on this dish, I nonetheless prefer to serve it with a lot of the pores and skin above the sauce line as a result of it will get much less soggy than stirring it although. Visible objective as nicely.
So I put a little bit of sauce within the base of a serving bowl then lay the duck breast on high, fanning the slices out barely to show the beautiful pink flesh. Then I spoon the remainder of the curry sauce, lychees and so forth across the duck breast. Or, I gently place the sliced duck into the pan with the sauce in it, as pictured under.
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Garnishes and serve! As with many South East Asian dishes, garnishes not solely add pretty color but in addition additional flavour! Further Thai basil, coriander/cilantro and slices of crimson chilli.
Take a look at it. It’s so lovely! A riot of color, the unmissable pearly balls for lychees, the golden duck pores and skin peeking out above the crimson coconut curry sauce, and the trace of pink flesh on present which screams “I’m so tender and juicy, no dry duck right here!!”.
Take it to the desk with delight together with jasmine rice that you simply steamed earlier (regardless of a sure meals blogger not together with that instruction as step 1). Gesture grandly* and stand again for a second to provide your viewers time to reward and lavish you with exclamations of appreciation earlier than graciously permitting folks to dig in! – Nagi x
* If you’re extra mature than me, you’ll be able to skip this half.
PS See FAQ under for urged sides to finish a Thai menu!
FAQ – Thai Crimson Duck Curry
This duck curry relies on my Thai Crimson Curry recipe, impressed by Khao Pla’s Duck Curry and the Thai Crimson Duck Curry with Lychees in Tony Tan’s lovely new cookbook Tony Tan’s Asian Cooking Class.
Sure, duck curry is an actual dish in Thailand. It’s stated to have been served to royalty which appears becoming to me as a result of I all the time consider duck as a luxurious meat! I discover that many recipes from Thai nationals begin with “roasted duck” which is a bit obscure, and others use Chinese language BBQ duck.
I opted to start out with uncooked duck breast so everyone making this recipe has a constant end result!
Pineapple appears to be the extra widespread alternative although right here in Australia, the lychee model is taken into account a delicacy and since we’re on the tail finish of lychee season, that’s what I’ve opted for. As for different add ins, cherry tomatoes is widespread (I selected to not, as a result of lychees are additionally spherical = so many balls!) and Asian eggplant is all the time a favorite (wonderful sponge for sauce!).
In concept it could however there are additionally drawbacks. Firstly, duck pores and skin is thicker than rooster pores and skin. I do loads of rooster dishes the place I sear the bone-in rooster pores and skin in a pan then ending cooking the rooster within the sauce (French Fricassee, Kuku Paka Coconut Hen Stew) and it really works fantastically. The pores and skin does get soggy nevertheless it’s good to eat.
Duck pores and skin, alternatively, will get fairly rubbery when braised. You continue to must cook dinner it individually – or no less than cook dinner it to take away the surplus fats and cook dinner the pores and skin so it’s not rubbery earlier than braising it within the curry sauce. Which is why some whole-duck recipes name for steaming first earlier than reducing and deep frying then stirred into sauces. And different duck curry recipes name for utilizing a complete pre-cooked Chinese language roast duck.
The opposite answer could be to take away the duck pores and skin earlier than cooking – however you’d lose a lot flavour!!
So basically, I’m doing the previous right here – cooking the duck by completely then serving with the sauce. I contemplated doing a Duck confit the place duck is sluggish cooked for hours buried in duck fats so the flesh is meltingly tender, then roasted to crisp the pores and skin. Then I deliberate to shred the flesh and stir by the curry sauce.
However actually, that’s much more effort, time and price. Plus I actually like biting into the bigger items of blushing pink slices of breast – it’s tender and juicy and wealthy and simply fabulous!!!
So do I! All the time!
The pores and skin shouldn’t be crispy on this dish in Thailand or at eating places as a result of the duck is totally stirred into the curry. With mine, I am going to a little bit of effort to guard the pores and skin by inserting slices on high of the curry somewhat than simmering it in (quick simmer time doesn’t do a lot for flavour absorption by the duck items, and we will’t cook dinner for a very long time as a result of the duck will overcook).
The practicality of this dish is that we’re coping with a saucy curry, and crispy pores and skin and sauce aren’t buddies. Particularly skinny crispy pores and skin, like duck. Thick pork crackling can take a little bit of sauce with out going soggy. However extra fragile crispy pores and skin, like duck and, say, salmon pores and skin, can’t. Which is why you all the time see sauces and purees served below crispy pores and skin fish and duck at fancy eating places.
So, the pores and skin is crispy when freshly cooked – which isn’t a lot the objective for this specific recipe as it’s the by product of rendering out the thick layer of fats below the pores and skin (it’s simply an excessive amount of fats, we don’t wish to eat that). However by the point the duck is rested, sliced and positioned within the sauce (which creates a steamy setting for the fragile pores and skin), it’s not crispy, crispy.
It’s not the objective. Not for this curry. Belief me, you received’t miss it.
Although, in case you are completely decided to have crispy pores and skin, I’d recommend serving the duck breast and curry sauce individually, and watch out to time it so the sauce is prepared as soon as the duck has rested for five minutes, at which level the pores and skin continues to be pretty and crispy.
There’s no strict guidelines or conventional lower utilized in Thailand for duck curry. I’ve seen some recipes name for purchasing a complete cooked Chinese language BBQ duck, chopping up the meat then tossing it into the sauce. Yum – however I wished to make the duck from scratch.
Others recipes cook dinner a complete duck from scratch. At eating places, I’ve had it served with complete roasted marylands (thigh and leg hooked up), in addition to with chopped/sliced items. I’ve additionally had duck curry with shredded duck meat (I feel it was leg).
I opted to keep away from cooking a complete duck to scale back the work, and likewise I couldn’t see myself making a batch massive sufficient to make use of all of the duck meat.
As for marylands, I did take into account this however to be sincere, utilizing breast was simpler. No bone to fret about eradicating the flesh off, and it cooks sooner.
So breast it’s!
3 – 4 days within the fridge, and YES it freezes nicely! Thaw then gently reheat so that you don’t overcook the duck.
Watch how one can make it
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Thai crimson duck curry
Prep: 15 minutes
Prepare dinner: 30 minutes
Major
Thai
Servings4 – 5 as a primary
Faucet or hover to scale
Elements
Lychees or pineapple – CHOOSE ONE:
Forestall display from sleeping
Directions
ABBREVIATED RECIPE:
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Slash duck pores and skin, season. Chilly pan, no oil, 10 min medium low (overwhelm duck) till golden. Reserve 3 tbsp fats. End in oven 8 min (goal 60°C/140°F, medium), relaxation. Sauté curry paste in duck fats with garlic and ginger, add inventory, scale back by half, add coconut, fish sauce, sugar, lime leaves, simmer 2 min. Add beans, simmer 3 min, add lychees or pineapple, simmer 2 min. Slice duck, serve!
Crispy golden duck breast:
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Preheat the oven to 180°C/350°F (160°C fan-forced).
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Rating – Sprinkle half the salt and pepper on the flesh of the duck. Flip. Use a pointy knife to make 5 or 6 diagonal scores on the pores and skin of the breast. Do not pierce the flesh and do not lower all the way in which to the sting of the pores and skin (Word 8). Pat the pores and skin dry with paper towels, sprinkle with remaining salt and pepper.
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Chilly pan, no oil – Do not flip the range on but. Use an oven-proof pan (any sort). Place the duck pores and skin aspect down within the chilly pan, no oil required. Place one other pan on high to flippantly weigh the duck down (retains pores and skin flat).
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Prepare dinner 10 minutes – Flip the range onto medium low. Prepare dinner for 10 minutes or till the pores and skin is golden and crispy. Fats will soften out of the duck pores and skin and it’ll cook dinner in its personal fats. (Word 8)
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Reserve duck fats – Pour off 2 to three tablespoons of the duck fats into the pan you’ll use to make the curry sauce.
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Oven 8 minutes – As soon as the pores and skin is crispy, flip and cook dinner the flesh aspect for 1 minute. Then switch the pan to the oven for 8 minutes or till the inner temperature is 60°C/140°F (medium, Word 9)
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Relaxation – Switch to a rack or plate and relaxation for five minutes till able to assemble the curry.
Thai crimson curry sauce:
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Sauté curry paste – Warmth the duck fats (from step 6 above) on medium warmth in a deep skillet. Prepare dinner the curry paste, garlic and ginger for 4 to five minutes. It would dry out and darken in color, and considerably improves the flavour (particularly retailer purchased, however even selfmade).
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Sauce – Add rooster inventory, stir, then simmer quickly to scale back by half (2 -3 minutes). Stir in coconut milk, hand-crushed kaffir lime leaves, sugar and fish sauce. Simmer gently on medium for two minutes.
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Add ins – Add the beans, simmer for 3 minutes till simply cooked. Add the lychees or pineapple, simmer 1 minute. Style and add a tad additional fish sauce if it wants salt.
Assemble:
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Spoon some sauce in to cowl the bottom of a big deep platter or extensive bowl.
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Slice duck breast, simply shy of 5mm / 0.2″ thick. Place on the sauce, fanning it out barely to show the pink flesh.
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Remaining sauce – Spoon the remaining sauce, lychees and so forth across the duck, avoiding the duck pores and skin.
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Garnish with Thai basil leaves, coriander, chilli and lime wedges.
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Serve – Take to the desk with flourish and serve with jasmine rice!
Recipe Notes:
1. Duck breast – Pretty available at massive grocery shops as of late, plus butchers. Additionally see How To Prepare dinner Duck Breast for extra detailed info on the why of the duck breast cooking technique.
2. Curry paste – My place on the most effective retailer purchased Thai crimson curry is pretty nicely documented on this web site! Maesri is the most effective – there may be simply no query, no less than, for available ones. Discover it at Woolies, Harris Farms, Asian shops and on-line (Australia). (Abroad – Amazon and Asian shops).
3. Grating – Use a microplane or just like grate it finely so it mixes in rather well with the curry paste. Spruces up retailer purchased paste to make it style like selfmade.
4. Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have higher flavour. Economical ones are diluted with water. Ayam is my default (89% coconut). Full fats please! Low fats is thinner and has much less coconut flavour.
5. Makrut lime leaves (see in publish for former title) – pretty accessible as of late at massive grocery shops and Asian shops. They freeze 100% completely. See FAQ for makes use of for leftover lime leaves (I’ve a good few!)
6. Thai Basil has a slight aniseed flavour. Signature herb for Thai crimson curry so attempt to not skip it. Italian basil can be utilized as a really respectable substitute – I typically do!
7. Canned lychees and pineapples are completely acceptable if you happen to get a great model. Asian canned lychees are fairly good, for my part.
8. Duck ideas – Slashing pores and skin lets fats render out for higher crispy pores and skin. Keep away from reducing the flesh – if you happen to do, juice will come out and the pores and skin received’t be absolutely crisp. Don’t slash pores and skin all the way in which to the sting, maintain it in a single piece (see pictures in publish). In case your duck has a very thick layer of fats (some American breeds do), rating diagonally – additional slashes = extra fats comes out.
Cooking on low warmth = extra fats renders out = crispier pores and skin + much less fats in finish dish (an excessive amount of duck fats might be rubbery and too fatty). So don’t rush this step!
9. Duck doneness – Medium is my most popular for curry, mild blushing pink, tender and juicy. You possibly can go as little as medium uncommon (suppose – steak!) – inside temperature X. Don’t fret if you happen to go over – duck breast continues to be nice even absolutely cooked at X.
Leftovers will maintain for 3 to 4 days within the fridge. Freezes okay! 3 months, thaw, then gently reheat.
Diet – calculating now!
Lifetime of Dozer
Dozer and I are doing a fundraiser on the native vet hospital this Sunday! It’s at SASH in Ryde (Small Animal Speciality Hospital), and it’s the vet that saved Dozer’s life this time final 12 months.
SASH reached out to ask if I’d assist increase cash for Sophie’s Legacy, a charity that goals to scale back suicide amongst veterinarians. It’s 4x the nationwide common, among the many highest suicide charges of all professions. I used to be shocked and saddened studying about it and the causes of it – lack of trade psychological well being help, shopper abuse, overworked, understaffed and individuals who simply give a rattling a lot who see and do extra issues than you or I may ever think about. Like – placing down wholesome canine as a result of the proprietor can’t afford a knee surgical procedure (it is a powerful one), or is shifting away and can’t be “bothered” to re-home their pet, or happening an extended journey and doesn’t wish to pay for boarding.
Sure, this occurs. And I’m instructed that legally, a vet has to do as requested by the proprietor as a result of pets are the property of the proprietor.
As you may need guessed, Sophie’s Legacy is a charity arrange by the dad and mom of a younger veterinarian who sadly took her personal life. Their objective is to supply psychological well being help for vets to scale back suicide within the occupation.
Dozer and I are doing a guide signing this weekend the place attendees are making a donation for every guide signed. Sadly, the occasion crammed up too quick earlier than I used to be in a position to share it right here on my web site! Nevertheless, there’s a ready listing (be a part of it right here), so I can gauge numbers for different choices.
For those who can’t make the occasion however wish to donate you are able to do so right here – and Sophie’s household and I thanks in your generosity. You may also signal the petition right here to foyer the federal government for change.
Additionally, Dozer is donation matching – greenback for greenback, hoping to achieve our objective of $20,000 throughout each the SASH occasion and thru the Sophie’s Legacy donation web page. He’s utilizing his life financial savings – virtually 13 years! 🥰
Devoted to Dr. Sophie Putland, a daughter, a sister, a good friend, and a beloved vet, who tragically took her personal life in September 2021, and to all of the fantastic devoted vets of the world who achieve this a lot to take care of our pets.
