This is one of my absolute favorite recipes to make. The flavors in this dish are out of this world. It is a little pricey thanks to the duck breast, but it’s 100% worth it.
Of course, you can always use chicken, beef or even pork to make the dish. But do any of those meats really compare to duck? Think about it, then go ahead and splurge.
- 6 TBSP Thai red curry paste (you can buy it, but here’s a homemade recipe that’s superior to storebought)
- 1 1/2 can coconut milk
- 2 TBSP olive oil
- 1 TBSP unsalted butter
- 2 cups water
- 4 TBSP fish sauce
- 3 cloves minced garlic
- 3 TBSP minced ginger
- 1/2 red onion, sliced
- 1 green bell pepper, cored and sliced
- 1 red bell pepper, cored and sliced
- 1/2 cup sliced button mushrooms
- 1/2 whole pineapple, cut into chunks (if using canned, drain before adding)
- 1/2 cup fresh basil, chopped
- 3 boneless duck breasts with fat
- cooked jasmine rice
- Heat 1 TBSP olive oil and 1 TBSP butter in large skillet over medium-high heat.
- Place duck breasts (fat side down) in skillet and cook for several minutes (until skin is crisp and golden brown, the meat doesn’t need to be cooked at this point).
- Remove duck from the skillet, cut into slices and set aside.
- Reduce heat to medium-low and add garlic and curry powder to skillet. Let cook for several minutes so that flavors release.
- Pour in coconut milk, water, fish sauce and minced ginger. Stirk over low heat for 10 to 15 minutes.
- In a separate pot (or Dutch oven) heat remaining oil over medium-high heat. Then add onions, mushrooms and bell peppers and cook for several minutes.
- Make sure the pot is hot and add the duck. Cook for 3 to 4 minutes, stirring regularly.
- Add pineapple and cook for an additional 2 minutes.
- Taste the curry sauce and adjust spices as necessary.
- Pour curry sauce into the pot with duck and other vegetables. Stir to combine then simmer for 5 to 10 minutes.
- Check sauce’s consistency and add more water if too thick or simmer longer if too watery.
- Remove from heat and cool for 5 minutes.
- Add chopped basil and serve immediately over jasmine rice, spooning sauce into the bowl.
This recipe may seem overwhelming, but once the curry paste is prepared, it really is a breeze to make. And if you still think it’s time-consuming, I promise you the flavors will make you forget all about the labor.
This is a recipe you will want to make over and over again. It’s that good.
November 3, 2011 at 4:34 pm
This sounds awesome, I’m going to own ducks once I buy my own house. I can’t wait – though since the nature of my blog is frugal I can’t really cook this until then 😛
November 3, 2011 at 5:01 pm
You can use chicken, although it might not measure up to the duck breast. Let’s face it, chicken fat isn’t as appealing as duck fat…
November 13, 2012 at 9:31 pm
Can you cook or partly cook this dish the day before using?
November 14, 2012 at 11:08 am
You can definitely cook the curry portion beforehand. It will probably help to intensify the flavors. I would still cook the duck breast in it the next day for a few minutes just so it gets some of the flavoring from the duck.