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This Thai Purple Curry Duck combines crispy seared duck breast with a wealthy coconut curry sauce, completed with cherry tomatoes and pineapple. I serve it over jasmine rice, topped with sliced duck and garnished with Thai basil, cilantro, chiles, lime, and crispy shallots. Actually, it beats the takeout each time!
Make Thai Purple Curry Duck at Residence—Tastes Like Takeout (However Higher!)
Once I spent a month in Thailand a couple of years in the past (you possibly can learn all about my adventures right here), duck curry rapidly turned my absolute favourite dish. Ever since, it is the one factor I all the time must order every time I go to a Thai restaurant. It’s surprisingly simple to make at house—particularly with my rigorously examined, foolproof recipe. Listed here are the important thing highlights that make my recipe stand out from the group:
- Crispy Duck Like a Professional: Many recipes skip the crispy-skin method or depend on pre-cooked duck — however I’ll present you find out how to make the true factor from scratch, begin to end. My pan-searing methodology ensures ultra-crispy pores and skin, no restaurant wanted. Bonus: you should utilize this method for any duck breast recipe, not simply crimson curry duck.
- Genuine Thai Flavors: This recipe sticks near what I ate in Thailand — utilizing actual Thai crimson curry paste, fish sauce, Thai basil, and elective kaffir lime leaves. I additionally present tips about find out how to substitute all the things with simply accessible alternate options.
- Straightforward, Restaurant-Worthy: It’s surprisingly doable at house in simply 40 minutes. (Whats up, your new favourite weeknight meal!) And actually? It tastes higher than most duck curries I’ve had at eating places. If I need to impress my household and visitors, I additionally love making my Thai coconut curry salmon and creamy Thai shrimp soup.
- Duck Fats = Liquid Gold: I reserve some duck fats from searing to sauté the garlic, ginger, and curry paste — it provides the sauce unbelievable richness and depth you received’t get with oil alone.
- Creamy coconut broth: I make the crimson coconut curry broth from scratch utilizing garlic, ginger, fish sauce, sugar, hen broth, and coconut milk, with store-bought crimson curry paste—Thai Kitchen is my go-to for its delicate warmth and genuine taste. My favourite half? Including cherry tomatoes and pineapple on the finish for the right sweet-tangy end!
- Garnish Recreation Sturdy: I serve coconut curry duck over jasmine rice and prime it with Thai basil, cilantro, recent chiles, lime wedges, and crispy fried shallots — it’s colourful, aromatic, and filled with texture.
Ingredient Notes & Substitutions
- Boneless Pores and skin-On Hen: In case you favor hen to duck, be at liberty to swap them out utilizing both boneless skin-on hen breast or thigh. Prepare dinner in the identical means because the duck breast however decrease the period of time you prepare dinner all sides.
- Different Proteins: This dish can be scrumptious with a superbly seared steak so go forward and swap the duck breast in the event you like. It’s also possible to use salmon or shrimp. Oh wait, I’ve already made these recipes! Take a look at my Thai-inspired coconut curry salmon and banana coconut curry shrimp.
- Purple Curry Paste: My private favourite model is Thai Kitchen. The principle cause I find it irresistible is that it has a milder spice degree, so it does not overpower the dish with an excessive amount of warmth. It is made with components like lemongrass, garlic, and crimson chilies, giving it an unbelievable taste. I exploit it in all my Thai-inspired recipes, like this crimson curry hen noodle soup or this fan-favorite Thai shrimp coconut soup.
- Sugar: You should use coconut sugar, brown sugar, or rock sugar. I don’t suggest synthetic sweeteners, honey, or agave as it’ll utterly inhibit the flavour of the curry paste and duck.
- Kefir Lime: This can be a tough ingredient to find, so if it’s not obtainable in your space you possibly can omit it.
- Tomatoes: If cherry tomatoes will not be obtainable, you possibly can substitute them for any very agency, underripe tomato. Slice every tomato into the scale of a cherry tomato earlier than putting it into the curry sauce.
- Contemporary Pineapple: You might be greater than welcome to make use of recent pineapple! If utilizing instead of canned, be sure that to trim the pores and skin, take away the core, and reduce into quartered slices. Use about ¼ of a recent pineapple to exchange the canned pineapple/
- Rice and Noodles: This dish works nicely with different lengthy grain rice reminiscent of basmati, wild, or brown! I additionally love serving duck curry over rice noodles!
- Basil: You should use Italian basil if Thai just isn’t obtainable.
- Fried Onions: Exchange the fried shallots with fried onions in the event you favor!
- Coconut Milk: You’ll be able to completely make this with a low fats can of coconut milk as a substitute of the total fats. The consistency of your curry shall be a bit extra watery however nonetheless very tasty!
- Professional tip 🙂 : The picture beneath exhibits each single ingredient you’ll want—go forward and screenshot it to your buying listing!
Find out how to Make Thai Purple Curry Duck (Step-by-Step)
Heads up: Right here’s a fast step-by-step preview of the recipe with useful pictures! For the total directions and particulars, scroll all the way down to the recipe card beneath.
- Begin by scoring the pores and skin of the duck breasts and seasoning either side with salt and pepper.
- Prepare dinner the duck breasts over medium warmth skin-side down in a chilly skillet, uncovered for about 8 minutes till the pores and skin is crisp and browned. Press gently with a spatula for even searing. Tip: Use a splatter display to cut back mess with out trapping steam. Take away most of duck fats to a heatproof container at this level.
- Flip and prepare dinner the opposite facet for about 5-7 minutes till the inner temperature reaches your most well-liked doneness (135°F for medium-rare, 165°F for well-done). Switch the duck to a heat oven to relaxation.
- Make broth base: Reserve 2 tablespoons of duck fats within the pan. Sauté garlic and ginger briefly, then add Thai crimson curry paste and prepare dinner till aromatic.
- Stir in fish sauce and sugar, and blend it in.
- Make crimson curry coconut broth: Add hen broth, coconut milk and kefir lime leaves, and simmer for a couple of minutes on medium warmth.
- Add cherry tomatoes and pineapple, cooking simply till softened. Alter seasoning to style.
- To serve, spoon the curry over jasmine rice, prime with sliced duck, and garnish with Thai basil, cilantro, chilies, lime wedges, and crispy shallots.
Variations
- Inexperienced Curry: I generally swap crimson curry for inexperienced and love the outcomes. Purple curry paste is made with crimson chilies, whereas inexperienced curry makes use of inexperienced chilies together with herbs like cilantro, Thai basil, and kaffir lime leaves. I discover inexperienced curry to be brisker and spicier, with a vivid, natural taste, whereas crimson curry feels cozier and a bit bolder.
- Vegetarian: You can also make onerous boiled eggs, use tofu, or add extra veggies to exchange the duck breasts! Omit the fish sauce and exchange the hen broth with veggie broth as nicely.
Storage Suggestions
- Fridge: You’ll be able to retailer the cooled curry and duck in an hermetic container for as much as 4 days within the fridge. I like to recommend storing the rice individually so it doesn’t take up all the curry.
- To freeze, place in an hermetic freezer secure container. It will probably stay frozen for as much as 2 months.
Extra Thai-Impressed Recipes
Duck Curry with Cherry Tomatoes & Pineapple (Thai Delicacies)
This Thai Purple Curry Duck combines crispy seared duck breast with a wealthy coconut curry sauce, completed with cherry tomatoes and pineapple. I serve it over jasmine rice, topped with sliced duck and garnished with Thai basil, cilantro, chiles, lime, and crispy shallots. Actually, it beats takeout each time!
Elements
- 4 boneless skin-on duck breasts pat very dry
- salt and pepper to style
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced or 4 minced garlic cloves
- ⅓ cup Thai crimson curry paste (I exploit Thai Kitchen model for delicate taste)
- 1 tablespoon fish sauce
- 1 tablespoon sugar white, brown, or use honey
- ½ cup hen broth add extra on the finish, in the event you like your curry thinner
- 14 oz full fats coconut milk 400ml can (NOT coconut milk in a carton)
- 2 kefir lime leaves elective
- 10 ounces cherry tomatoes
- 5 rings golden canned pineapple quartered (add extra pineapple in the event you like)
For Serving
- Jasmine rice cooked
- Thai basil leaves
- cilantro chopped and sprigs
- Thai chile roughly chopped
- lime wedges
- fried shallots retailer purchased
Stop your display from going darkish
Directions
Find out how to Pan-Sear Duck Breasts
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Flip your oven to the warming setting.
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Prep the Duck: If utilizing frozen duck breasts, thaw utterly and pat dry completely—extra moisture prevents browning. Use a forged iron or chrome steel skillet with an oven-safe deal with. I favor forged iron.
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Rating & Season: Make slits diagonally throughout the pores and skin of every duck breast with a really sharp knife. You'll be able to rating the pores and skin in parallel or crisscross traces (simply by way of the fats, not into the meat). Season either side generously with salt and pepper—I exploit at the least ½ teaspoon salt - most of it on the pores and skin facet, and a bit much less on the opposite.
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Begin Chilly: Place duck breasts skin-side down in a chilly forged iron skillet. Flip warmth to medium and prepare dinner uncovered for about 8 minutes till the pores and skin has change into crispy and brown. This enables the fats to slowly render with out burning the pores and skin. Use a spatula to press gently for even contact.Tip: A splatter display helps management mess with out trapping steam—particularly helpful when cooking in chrome steel.
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Flip & End: After 8 minutes, rigorously spoon out extra fats (depart simply sufficient to coat the pan) right into a warmth proof bowl or container. Flip the duck and sear the opposite facet for five–7 minutes, or till desired doneness:135°F for medium-rare140°F for medium165°F for nicely achieved
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Relaxation: As soon as achieved, switch duck to a heatproof plate or tray and let relaxation within the heat oven whilst you put together the curry. This step retains it juicy and tender.
Find out how to make crimson curry
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Including (or reserving) 2 tablespoons of duck fats within the pan, saute the garlic and ginger for 30 seconds, then add the curry paste. Saute till the colour has deepened barely, 2 minutes.
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Add the fish sauce and sugar, and prepare dinner till the sugar is dissolved, about 1 minute.
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Flip the warmth to medium, add the hen broth, coconut milk and kefir lime leaves, letting it simmer for about 5 minutes, stirring all the things collectively to mix.
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Lastly, add the tomatoes and pineapple, simmering for five extra minutes to melt the tomatoes and pineapple barely.
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Alter the seasoning with salt, pepper, fish sauce, or sugar (or honey) to steadiness the flavors. If the curry is simply too thick to your liking, add a splash of hen broth.
To Serve
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Spoon the curry sauce over a bowl of jasmine rice.
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Slice the duck breast and place every portion into the curry sauce.
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Garnish the curry with Thai basil leaves, cilantro, chopped Thai chiles, lime, and fried shallots!
Notes
- When slicing the duck pores and skin, be sure that to not slice throughout to the meat in the event you can.
- Even in the event you over prepare dinner your duck breast, it'll nonetheless be scrumptious because it’s a really forgiving protein.
- Relying on the curry paste you purchase, it may be fairly salty. If so, you possibly can add extra coconut milk, water, or broth to the curry. Alternatively, you possibly can reduce the quantity of curry paste you employ as nicely.
- The sugar used on this recipe is supposed so as to add steadiness to the extra savory flavors on this dish and won't overpower your palette.
- It’s actually necessary to let the duck breasts relaxation earlier than slicing so the proteins can chill out and the juices will be reabsorbed.
You'll need these provides:
- knife
- slicing board
- thermometer
- measuring spoons
- measuring cups
- a heavy bottomed skillet (ideally cast-iron)
- tongs
Be aware in regards to the diet:
The dietary data DOES NOT embrace something that you just use to serve with duck curry:
- Jasmine rice, cooked
- Thai basil leaves
- cilantro, chopped and sprigs
- Thai chile, roughly chopped
- lime wedges
- fried shallots, retailer purchased
Vitamin
Vitamin Data
Duck Curry with Cherry Tomatoes & Pineapple (Thai Delicacies)
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.
Vitamin Disclaimer:
The dietary info on this web site is just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website just isn't assured. It shouldn't be used as an alternative to knowledgeable nutritionist’s recommendation.
