Braised Duck With Red Curry Recipe

Name: Braised Duck With Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (5 lb) ducks; salt and pepper, to taste; ¼ cup vegetable oil; 16 medium shallots, thinly sliced; 8 garlic cloves, minced; 2 tablespoons ginger, grated; ¼ cup Thai red curry paste; 5 cups duck stock or 5 cups chicken stock; ¼ cup fish sauce; 1 (14 ounce) can coconut milk; 3 tablespoons palm sugar or 3 tablespoons brown sugar; ¼ cup fresh lime juice; jasmine rice, cooked; 2 bunches cilantro, stems trimmed, chopped; 2 limes, sliced in wedges; 1 bunch scallion, white and 1/2 the green part, trimmed, thinly sliced along diagonal

Servings: persons

2 (5 lb) ducks
salt and pepper, to taste
¼ cup vegetable oil
16 medium shallots, thinly sliced
8 garlic cloves, minced
2 tablespoons ginger, grated
¼ cup Thai red curry paste
5 cups duck stock or 5 cups chicken stock
¼ cup fish sauce
1 (14 ounce) can coconut milk
3 tablespoons palm sugar or 3 tablespoons brown sugar
¼ cup fresh lime juice
jasmine rice, cooked
2 bunches cilantro, stems trimmed, chopped
2 limes, sliced in wedges
1 bunch scallion, white and 1/2 the green part, trimmed, thinly sliced along diagonal

1
Bone ducks and remove the skin.
2
(You can ask a butcher to do this).
3
Cut breasts in half, then into about 3 pieces across the width.
4
Chop legs and thighs into about 4 pieces each.
5
(Remember: You want to start with generous pieces of meat, since they will shrink when cooked.
6
Don't worry about cleaning the tendons, since they will soften with long cooking.)
7
Sprinkle meat with salt and pepper.
8
Heat oil in a large, heavy-bottomed Dutch oven over high heat.
9
Brown duck on all sides, then transfer meat to a platter.
10
Reduce heat to medium-low and cook shallots until well browned, about 15 minutes.
11
Add garlic and ginger, increase heat to medium-high and cook about a minute, then add Thai Red Curry Paste.
12
Cook, stirring constantly, about 3 minutes.
13
Return duck meat to pot along with duck stock or chicken stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
14
With a slotted spoon, transfer meat to a platter and reserve in a warm place.
15
Puree sauce in a blender and strain back into pot.
16
Cook over high heat until liquid is reduced by one third.
17
Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat.
18
Stir duck back into warm sauce.
19
Ladle stew over Jasmine Rice.
20
Garnish with remaining ingredients and serve immediately.

1021

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (5 lb) ducks, salt and pepper, to taste, ¼ cup vegetable oil, 16 medium shallots, thinly sliced, and more.

Yes, Braised Duck With Red Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Duck With Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions