Pan Seared Duck Breast With Red Curry Dipping Sauce

Name: Pan Seared Duck Breast With Red Curry Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Duck Breast; 2 boneless, skinless duck breasts; Pinch Salt and Pepper; 1 tablespoon olive oil; For the Red Curry Dipping Sauce and Apples; 2 tablespoons Red Curry Paste; 16 ounces Can of Coconut Milk; 1 tablespoon Sugar; 1 teaspoon Rice wine Vinegar; 1 Apple, cored and cut into matchsticks; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 1 bunch fresh cilantro; 1 bunch fresh mint; 1 bunch fresh basil

Servings: persons

For the Duck Breast
2 boneless, skinless duck breasts
Pinch Salt and Pepper
1 tablespoon olive oil
For the Red Curry Dipping Sauce and Apples
2 tablespoons Red Curry Paste
16 ounces Can of Coconut Milk
1 tablespoon Sugar
1 teaspoon Rice wine Vinegar
1 Apple, cored and cut into matchsticks
2 tablespoons red wine vinegar
1 tablespoon sugar
1 bunch fresh cilantro
1 bunch fresh mint
1 bunch fresh basil

1
Apples:
2
1. Place all the ingredients for the apples into a bowl and let marinate for 20-30 minutes.
3
Duck:
4
1. Pre-heat the oven to 400 degrees. Pour 2 tbs of olive in a cold, large saute pan. Sprinkle salt and pepper on the skin side of the duck. Place the duck, skin side down, in the cold pan. Turn heat to medium and slowly cook the duck until the skin is golden and crispy. About 10 minutes. Flip the duck over and quickly sear for about 2 minutes.
5
2. Place the pan in the oven and cook the duck for another 10 minutes. Remove from the oven and let the duck rest for 5 minutes before slicing into 1/2 thick pieces. Sprinkle salt over the duck and serve.
6
Sauce:
7
1. Combine all the ingredient for the sauce in a small sauce pot. Bring to a boil then let it simmer for about 10 minutes.
8
2. Serve the duck with the sauce and roti (optional) on the side. Cut off about 1/4 cup of fresh herbs. Tear a piece of the roti off and wrap the duck, apples and herbs in the roti. Dip into sauce and be blown away!

157

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

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 15 ingredients. The key ingredients include: For the Duck Breast, 2 boneless, skinless duck breasts, Pinch Salt and Pepper, 1 tablespoon olive oil, and more.

Yes, Pan Seared Duck Breast With Red Curry Dipping Sauce falls under the Meat & Poultry 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!