Name: Thai Red Duck Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 500g / 1 lb duck breasts, boneless, skin on (3 pieces); 1/4 tsp cooking salt / kosher salt; 1/4 tsp white pepper (or finely ground black pepper); 115g / 4 oz (1/2 cup) Thai red curry paste (recommended: 1 can Maesri or 1 batch homemade red curry paste); 2 large garlic cloves, finely grated; 2 tsp fresh ginger, finely grated; 1 cup low sodium chicken stock/broth; 400ml / 14 oz full fat coconut milk; 6–8 makrut lime leaves, crushed in hand; 2 tsp white sugar; 2 tsp fish sauce; 120g / 4 oz green beans, trimmed and cut in half; 1 lightly packed cup Thai basil leaves (or regular basil as substitute); 8–12 lychees, whole, peeled, seed removed (fresh preferred, canned acceptable); 1 1/4 cups pineapple pieces, preferably fresh (canned acceptable); Jasmine rice (cooked from 2 cups raw rice); Extra Thai basil leaves; Coriander/cilantro leaves or small sprigs (optional); Large red chili, finely sliced (optional); Lime wedges

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Introduction

This Thai Red Duck Curry is a wonderfully rich and flavorful dish featuring crispy-skinned duck breasts simmered in a fragrant red curry sauce. With the perfect balance of spicy, sweet, and savory notes, it’s elevated by fresh herbs and the option of lychees or pineapple for a tropical twist. Serve it alongside jasmine rice for a memorable meal.

A close-up view of a cast iron pan filled with a rich, creamy curry. The dish has several layers: at the bottom, there is a smooth, orange-brown curry sauce with visible spices. On top, there are evenly sliced pieces of golden-brown cooked duck breast arranged in a fan shape across the center. Scattered around the duck are fresh green herbs and whole red chili slices adding bright pops of color. Several soft-boiled quail eggs with slightly runny yolks are partially submerged in the sauce. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g (1 lb) duck breasts, boneless, skin on (3 pieces)
1/4 tsp cooking salt or kosher salt

1/4 tsp white pepper (or finely ground black pepper)
115g (4 oz / 1/2 cup) Thai red curry paste (store bought or homemade)

2 large garlic cloves, finely grated
2 tsp fresh ginger, finely grated

1 cup low sodium chicken stock or broth
400ml (14 oz) full fat coconut milk
6–8 makrut lime leaves, crushed by hand

2 tsp white sugar
2 tsp fish sauce
120g (4 oz) green beans, trimmed and cut in half

1 cup Thai basil leaves (lightly packed, substitute regular basil if needed)
8–12 lychees, peeled and seeded (fresh or canned) or 1 1/4 cups pineapple pieces (fresh or canned)
Jasmine rice (cook 2 cups raw rice for serving)

Extra Thai basil leaves for garnish
Optional: coriander/cilantro leaves, finely sliced large red chili, lime wedges

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Score the duck skin by making 5 or 6 diagonal cuts, avoiding the flesh. Season both sides of the duck with half the salt and pepper on the flesh and the rest on the skin, patting it dry first.

Step 2: Place the duck breast skin-side down in a cold, oven-proof pan without any oil. Weigh it down with another pan to keep the skin flat. Turn the heat to medium-low and cook for 10 minutes until the skin is golden and crispy, allowing the fat to render out.
Step 3: Carefully pour off 2 to 3 tablespoons of the rendered duck fat into another pan to use for the curry. Flip the duck and cook the flesh side for 1 minute, then transfer the pan to the oven. Roast for 8 minutes or until the internal temperature reaches about 60°C (140°F) for medium doneness.
Step 4: Remove the duck from the oven and let it rest on a rack or plate for 5 minutes while you prepare the curry sauce.

Step 5: Heat the reserved duck fat over medium heat in a deep skillet. Add the red curry paste, grated garlic, and ginger. Cook, stirring frequently, for 4 to 5 minutes until the paste darkens and dries slightly, developing deeper flavor.
Step 6: Pour in the chicken stock and bring to a rapid simmer. Reduce the liquid by half over 2 to 3 minutes, then stir in the coconut milk, crushed lime leaves, sugar, and fish sauce. Simmer gently for 2 minutes.
Step 7: Add the green beans and simmer for 3 minutes until just tender. Then add the lychees or pineapple pieces and simmer for another minute. Taste and adjust seasoning with more fish sauce if needed.

Step 8: Slice the rested duck breasts into thin slices about 5mm (0.2 inches) thick. Arrange the slices on a large platter or serving bowl over a little of the curry sauce, fanning them to show the pink flesh.
Step 9: Spoon the remaining curry sauce with lychees or pineapple around the duck slices, avoiding the skin side for crispness. Garnish with extra Thai basil, coriander, sliced chili, and lime wedges.
Step 10: Serve immediately with jasmine rice and enjoy your flavorful Thai red duck curry.

Tips & Variations

Use a microplane to finely grate garlic and ginger for the best flavor integration in the curry paste.
Fresh makrut lime leaves add a unique aroma; if unavailable, dried can be used but fresh is preferable.
Substitute Thai basil with Italian basil if you can’t find the authentic herb, but expect a slightly different flavor.

If you prefer milder spice, reduce the amount of red curry paste or choose a mild brand.
Try pineapple as a sweeter alternative to lychees for a different tropical touch.
For crispier skin, be sure not to cut into the flesh when scoring the duck skin, and cook on low heat to render fat properly.

Storage

Store leftover curry and sliced duck separately in airtight containers in the refrigerator for up to 3 to 4 days. The curry can be frozen for up to 3 months. To reheat, warm the curry gently on the stove, add lychees or pineapple at the last minute, then stir in sliced duck and basil leaves to warm through without overcooking. Avoid reheating duck skin to preserve crispness.

How to Serve

The image shows a pan filled with a creamy orange sauce as the base layer. On top of this sauce, there are several slices of cooked meat, arranged in a fanned-out pattern in the center. The meat has a browned, slightly crispy outer texture and a juicy interior. Scattered around the meat are small red chili slices, adding bright spots of color. There are also whole peeled onions, pale yellow in color, placed near the meat. Fresh green herbs and leafy greens are spread across the dish, with some pieces touching the edges of the pan. The pan sits on a white marbled surface, and a woman's hand is holding it on one side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use duck legs or whole duck instead of duck breasts?

Duck breasts are preferred for this recipe because their skin crisps nicely and the meat cooks quickly, keeping it tender. Duck legs can be used but will require longer cooking times and different preparation methods.

What can I substitute if I can’t find makrut lime leaves?

If fresh makrut lime leaves are unavailable, dried lime leaves can be used though the flavor will be less vibrant. As a last resort, a small amount of lime zest can add some brightness, but it won’t replicate the unique aroma completely.