Duck Curry Recipe

Name: Duck Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg peking duck; 1 tablespoon oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 1 fresh red chili pepper, seeded and chopped; 1 tablespoon red curry paste; 1 tablespoon smooth peanut butter; 400 ml coconut milk; 1 1/4 cups chicken stock; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2 tablespoons chopped fresh coriander leaves

Servings: persons

1 kg peking duck
1 tablespoon oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 fresh red chili pepper, seeded and chopped
1 tablespoon red curry paste
1 tablespoon smooth peanut butter
400 ml coconut milk
1 1/4 cups chicken stock
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons chopped fresh coriander leaves

1
Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
2
Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
3
Add garlic and chilli and cook for 2 minutes.
4
Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
5
Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
6
Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
7
Add the duck and simmer for 10 minutes.
8
Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.

333

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1 kg peking duck, 1 tablespoon oil, 1 red onion, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Duck 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!

Duck Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions