Thai Pink Duck Curry – RecipeTin Eats

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 picture! It’s the opening in a lychee the place the seed was eliminated! 😂 *

Thai crimson duck curry

I just lately loved a wonderful 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 not less than as soon as of their life!

Plus, as a lot as I really like my dependable Rooster Pink Curry, duck is particular. I’ve all the time considered it as a luxurious merchandise and I really like that duck meat is extra readily accessible at grocery retailer lately. Whereas it’s costlier than rooster, making Duck Curry at dwelling 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 Pink Duck Curry

Right here’s what you have to make duck curry. This recipe requires 3 duck breasts totalling 500g/1 lb which makes sufficient curry to serve 4 to five individuals.

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 methodology, and a few steam/roast/then fry the duck.

I’ve opted for duck breast – simple to prepare dinner, comparatively simple to get and since I like biting into the wealthy tender slices of duck smothered within the curry sauce.

The place to search out duck breast – Lately in Australia it’s pretty frequent at giant 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), however it’s particular! A luxurious product reserved for Thai royalty! (So I’m advised 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 further particular as a result of the season is so fleeting and I really like how the pearly white balls look towards the crimson curry. Nonetheless, 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 without warning.

3. thai crimson curry sauce

You should use home made crimson curry paste or retailer purchased, which is what I’ve opted for. If utilizing home made, you will have a bit of further fish sauce (as a result of retailer purchased is properly seasoned already).

• Pink curry paste – It’s fairly properly doc on this web site: Maesri is my most well-liked! Most cost-effective and most genuine flavour of manufacturers you’ll find at (most) grocery shops with out digging at nighttime corners of Asian shops. I additionally like that one can(115g / 1/2 cup) is the proper quantity to make a curry utilizing 1 can of coconut milk.

  Discover it at giant grocery shops right here in Australia (Coles, Woolies, Harris Farms) and in Asian shops (it’s a staple merchandise).

• Garlic and ginger – Including these provides the shop purchased curry paste a freshness enhance to make it extra like home made crimson curry paste. It actually makes a distinction! (Word: ordinarily I exploit 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.)

• 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.

• Makrut lime leaves – For genuine Thai curry flavour. Pretty accessible lately at giant grocery shops and Asian shops. They freeze 100% completely which is helpful. (Word: previously often known as kaffir lime leaves. The title has been modified because of racial associations.) See FAQ for makes use of for leftover lime leaves.

• Fish sauce – That is used because the salt in crimson curry. Extra flavour than plain salt!

• Sugar – For the suitable contact of sweetness you discover in crimson curry sauce.

4. herbs and beans

Thai basil is the traditional herb used for Thai cooking, however you possibly can substitute with common basil. The beans may also be substituted with different greens – I selected it for color and form.

• Pink chilli – For optionally available garnish. Use giant ones for much less warmth and small Birds Eye or Thai Chillis in case you are a spice monster (or declare you’re).

• Thai basil – A traditional 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 giant 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).

• Coriander/cilantro – For garnish, Not very important!

• Inexperienced beans – I selected this as I assumed the inexperienced color would look good within the crimson sauce. Snake beans (Asian lengthy beans) are additionally on level, although truly, you should use any vegetable you need that you just assume will work with crimson curry sauce. Cherry tomatoes appears frequent however I really feel like with lychees, it’s a variety of same-same shiny balls floating in a single dish!

The right way to make Thai Pink Duck Curry

This duck curry recipe is definitely very simple and has a pleasant workflow to it. When you begin cooking, you possibly can have it on the desk in half-hour:

1. 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.

2. Pink curry sauce – prep the components whereas the duck is within the pan (it’s arms off), then begin the sauce and have it simmering whereas the duck is within the oven.

3. 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 totally different. Due to this, duck breast cooked to medium uncommon is sort of a stunning steak – tender, wealthy and juicy. However, we might 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 put up. I determine it will likely be helpful for future use! See The right way to Cook dinner Duck Breast.

1. 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 reduce into the pink flesh. Don’t reduce 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 either side.

2. 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 will be forged iron, non-stick, or a daily pan.

3. 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 a bit of too heavy. That is to forestall the pores and skin from curling and wrinkling.

4. Cook dinner on low 10 minutes – Now you possibly can flip the range on! Low if it’s a robust range, or medium low if it’s a weak burner. The extra slowly you prepare 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.

5. 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.

6. A lot duck fats! At across the 5 to 7 minute mark, your complete pan might be lined in duck fats.

   Preserve 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 delicate, it will probably nonetheless wrinkle/curl = rubbery patches = 😭

7. Golden crispy pores and skin! Preserve cooking till the pores and skin as a result of golden and crispy, across the 10 minute mark, or longer. You may flip the warmth up in direction of the top, as soon as there’s a number of fats within the pan.

8. End in oven – When the pores and skin is golden, flip and prepare 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 should you go over, duck breast is nice even totally cooked to 68°C/154.4°F (ie no pink in any respect, like rooster breast). Assume – Chinese language BBQ duck. Totally cooked, and scrumptious!

9. Relaxation – Then place the duck on a rack set over a plate, or only a plate, and depart it uncovered to relaxation for not less than 5 minutes when you end the sauce.

10. Slice the duck breast simply shy of 5mm / 0.2″ thick. Do that simply earlier than inserting it within the curry sauce. It could actually relaxation for properly past 5 minutes as a result of the flesh warms up as soon as positioned within the sizzling sauce.

2. crimson curry sauce

The important thing step right here is to prepare dinner off the curry paste, whether or not utilizing home made or retailer purchased. It makes an enormous distinction to enhance flavour. For those who simply stir it into liquid, the flavour is so unimpressive!

1. Cook dinner off curry paste – Sauté the curry paste with the ginger and garlic for 4 to five minutes over medium warmth. The curry paste might be fairly moist at first however will dry out and deepen in color which improves the flavour of the curry sauce.

2. 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 arms to launch flavour). Stir to mix then simmer for two minutes.

3. 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 prepare dinner time).

4. Lychees or pineapples – Then stir the lychees or pineapple in and simmer for simply 1 minute simply to heat it although quite than prepare dinner it till delicate. 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).

5. Plating up – Although we’re not aiming for tremendous crispy duck pores and skin on this dish, I nonetheless prefer to serve it with many 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 properly.

   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 reveal the gorgeous 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 beneath.

6. Garnishes and serve! As with many South East Asian dishes, garnishes not solely add beautiful color but additionally further flavour! Further Thai basil, coriander/cilantro and slices of crimson chilli.

Take a look at it. It’s so stunning! 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 just 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 offer your viewers time to reward and lavish you with exclamations of appreciation earlier than graciously permitting individuals to dig in! – Nagi x

* In case you are extra mature than me, you possibly can skip this half.

PS See FAQ beneath for prompt sides to finish a Thai menu!

Watch easy methods to make it

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Thai crimson duck curry

Writer: Nagi

Prep: 15 minutes minutes

Cook dinner: 30 minutes minutes

Important

Thai

Servings4 – 5 as a major

Faucet or hover to scale

Recipe video above. 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 that is thickly sliced and served in a coconut crimson curry sauce. Add lychees or pineapples for a really particular dish that is to die for!Word: the duck pores and skin does not keep tremendous crispy given the saucy surroundings it results in. I prefer to serve the duck with many of the pores and skin above the sauce line so it does not go utterly soggy, although if that does not hassle you it is also good to stir the duck slices all through the sauce. Your selection!

Elements

CupsMetric

Lychees or pineapple – CHOOSE ONE:

Cook dinner ModeForestall display from sleeping

Directions

ABBREVIATED RECIPE:

• Slash duck pores and skin, season. Chilly pan, no oil, 10 min medium low (crush 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, cut 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:

• Preheat the oven to 180°C/350°F (160°C fan-forced).

• 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 reduce 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.

• Chilly pan, no oil – Do not flip the range on but. Use an oven-proof pan (any kind). Place the duck pores and skin aspect down within the chilly pan, no oil required. Place one other pan on high to evenly weigh the duck down (retains pores and skin flat).

• Cook dinner 10 minutes – Flip the range onto medium low. Cook 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 prepare dinner in its personal fats. (Word 8)

• Reserve duck fats – Pour off 2 to three tablespoons of the duck fats into the pan you’ll use to make the curry sauce.

• Oven 8 minutes – As soon as the pores and skin is crispy, flip and prepare 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)

• Relaxation – Switch to a rack or plate and relaxation for five minutes till able to assemble the curry.

Thai crimson curry sauce:

• Sauté curry paste – Warmth the duck fats (from step 6 above) on medium warmth in a deep skillet. Cook 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 home made).

• 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.

• 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 further fish sauce if it wants salt.

Assemble:

• Spoon some sauce in to cowl the bottom of a big deep platter or huge bowl.

• Slice duck breast, simply shy of 5mm / 0.2″ thick. Place on the sauce, fanning it out barely to reveal the pink flesh.

• Remaining sauce – Spoon the remaining sauce, lychees and so forth across the duck, avoiding the duck pores and skin.

• Garnish with Thai basil leaves, coriander, chilli and lime wedges.

• Serve – Take to the desk with flourish and serve with jasmine rice!

Recipe Notes:

Recipe based mostly on my Thai Pink Curry recipe, impressed by Khao Pla’s Duck Curry and the Thai Pink Duck Curry with Lychees in Tony Tan’s stunning new cookbook Tony Tan’s Asian Cooking Class.

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1. Duck breast – Pretty available at giant grocery shops lately, plus butchers. Additionally see How To Cook dinner Duck Breast for extra detailed info on the why of the duck breast cooking methodology.
2. Curry paste – My place on one of the best retailer purchased Thai crimson curry is pretty properly documented on this web site! Maesri is one of the best – there’s simply no query, not 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 very well with the curry paste. Spruces up retailer purchased paste to make it style like home made.
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 put up for former title) – pretty accessible lately at giant 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 usually do!
7. Canned lychees and pineapples are completely acceptable should you get a very good model. Asian canned lychees are fairly good, in my view.
8. Duck ideas – Slashing pores and skin lets fats render out for higher crispy pores and skin. Keep away from reducing the flesh – should you do, juice will come out and the pores and skin gained’t be totally crisp. Don’t slash pores and skin all the way in which to the sting, hold it in a single piece (see pictures in put up). In case your duck has a very thick layer of fats (some American breeds do), rating diagonally – further 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 will be rubbery and too fatty). So don’t rush this step!
9. Duck doneness – Medium is my most well-liked for curry, mild blushing pink, tender and juicy. You may go as little as medium uncommon (assume – steak!) – inside temperature X. Don’t fret should you go over – duck breast continues to be nice even totally cooked at X.
Leftovers will hold for 3 to 4 days within the fridge. Freezes okay! 3 months, thaw, then gently reheat.
Diet – calculating now!

Key phrases: duck breast recipe, duck curry, Thai crimson curry

Did you make this recipe?I really like listening to the way you went with my recipes! Tag me on Instagram at @recipe_tin.

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 yr.

SASH reached out to ask if I’d assist elevate 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 assist, consumer abuse, overworked, understaffed and individuals who simply give a rattling a lot who see and do extra issues than you or I might ever think about. Like – placing down wholesome canines as a result of the proprietor can’t afford a knee surgical procedure (this can be a powerful one), or is shifting away and can’t be “bothered” to re-home their pet, or happening a protracted journey and doesn’t need to pay for boarding.

Sure, this occurs. And I’m advised 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 might 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 purpose is to offer psychological well being assist for vets to scale back suicide within the career.

Dozer and I are doing a e book signing this weekend the place attendees are making a donation for every e book signed. Sadly, the occasion crammed up too quick earlier than I used to be capable of share it right here on my web site! Nonetheless, there’s a ready record (be part of it right here), so I can gauge numbers for various 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 too can signal the petition right here to foyer the federal government for change.

Additionally, Dozer is donation matching – greenback for greenback, hoping to succeed in our purpose 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 great devoted vets of the world who achieve this a lot to take care of our pets.