Duck Curry Recipe

Name: Duck Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds duck; 6 cups coconut milk; 8 large hot chili peppers soaked; 1 teaspoon salt; 1 teaspoon black peppercorns; 2 teaspoons caraway seeds; 1 tablespoon coriander seeds; 1 teaspoon shrimp paste dried; 2 teaspoons cilantro; 1 tablespoon cilantro chopped; 2 1/2 tablespoons lemongrass shredded; 1 teaspoon lime zest; 2 tablespoons shallots minced; 2 teaspoons garlic crushed

Servings: persons

6 pounds duck
6 cups coconut milk
8 large hot chili peppers soaked
1 teaspoon salt
1 teaspoon black peppercorns
2 teaspoons caraway seeds
1 tablespoon coriander seeds
1 teaspoon shrimp paste dried
2 teaspoons cilantro
1 tablespoon cilantro chopped
2 1/2 tablespoons lemongrass shredded
1 teaspoon lime zest
2 tablespoons shallots minced
2 teaspoons garlic crushed

1
Wash the duck, dry thoroughly and cut into serving pieces.
2
Set aside.
3
In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes.
4
Pour off half and set aside, then simmer the remaining milk for about 15 minutes.
5
Add the duck and simmer 10 minutes.
6
Drain the chilies and pound to a paste with the salt.
7
Grind the peppercorns, caraway and coriander seeds together and pound with the chilies.
8
Add the dried shrimp paste, cilantro root and leaves, lemon grass and lime and pound to a smooth paste.
9
Stir into the duck and coconut milk, at first adding only half the paste; check the strength before adding the remaining seasoning paste.
10
Add the reserved coconut milk, a large splash of fish sauce and basil.
11
Simmer until the duck is tender and the sauce is thick and flavorful.
12
Check the seasoning and serve with rice.
13
Unused seasoning paste can be stored for several days in a covered jar in the refrigerator.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 pounds duck, 6 cups coconut milk, 8 large hot chili peppers soaked, 1 teaspoon salt, 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.

Duck Curry

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