Duck in Coconut Curry Recipe

Name: Duck in Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 5-ounce duck breast halves, skin on; 2 teaspoons soy sauce; 1 teaspoon vegetable oil; Kosher salt; 1 1/2 cups thick unsweetened coconut milk (See Note); 3 tablespoons Panaeng Chile Paste; 2 cups thin unsweetened coconut milk (See Note); 1 tablesppon tamarind concentrate dissolved in 1 tablespoon boiling water (See Note); 2 tablespoons Thai fish sauce (nam pla) (See Note); 2 teaspoons palm sugar (See Note); 8 canned lychees, drained; 2 teaspoons fresh lime juice; 1 fresh red Thai chile, thinly sliced crosswise (See Note); 1 fresh or frozen kaffir lime leaf, thinly sliced (See Note); 4 fresh basil leaves, thinly sliced; Steamed jasmine rice, for serving

Servings: persons

Four 5-ounce duck breast halves, skin on
2 teaspoons soy sauce
1 teaspoon vegetable oil
Kosher salt
1 1/2 cups thick unsweetened coconut milk (See Note)
3 tablespoons Panaeng Chile Paste
2 cups thin unsweetened coconut milk (See Note)
1 tablesppon tamarind concentrate dissolved in 1 tablespoon boiling water (See Note)
2 tablespoons Thai fish sauce (nam pla) (See Note)
2 teaspoons palm sugar (See Note)
8 canned lychees, drained
2 teaspoons fresh lime juice
1 fresh red Thai chile, thinly sliced crosswise (See Note)
1 fresh or frozen kaffir lime leaf, thinly sliced (See Note)
4 fresh basil leaves, thinly sliced
Steamed jasmine rice, for serving

1
Preheat the broiler.
2
Deeply score the duck breasts in a crosshatch pattern.
3
Rub the soy sauce and oil over the breasts and season with salt.
4
Arrange the duck, skin side down, on a baking sheet and broil for 2 minutes.
5
Turn the breasts and broil for 3 more minutes, or until the skin is crisp and the meat is medium rare.
6
Let rest for 5 minutes, then slice the meat across the grain 1/4 inch thick.
7
In a large saucepan, bring the thick coconut milk to a simmer over high heat.
8
Stir in the Panaeng Chile Paste, reduce the heat to low and cook, stirring, for 5 minutes.
9
Stir in the tamarind liquid, fish sauce and palm sugar.
10
In a small bowl, combine the lychees, lime juice and a pinch of salt.
11
Add the duck to the curry sauce and cook over moderate heat just until warmed through.
12
Transfer the curry to a shallow bowl and garnish with the lychees, Thai chile, lime leaf and basil.
13
Serve with steamed rice.

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* 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 16 ingredients. The key ingredients include: Four 5-ounce duck breast halves, skin on, 2 teaspoons soy sauce, 1 teaspoon vegetable oil, Kosher salt, and more.

Yes, Duck in Coconut 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 in Coconut Curry

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