Duck Panang Recipe

Season and seal

Pat duck breasts dry with paper towels. Score the skin in a diagonal crosshatch, being careful not to cut into the meat. Season both sides generously with kosher salt and cracked black pepper. Place each breast into its own vacuum bag or zip-top bag. If using zip-top, use the water displacement method to remove air and seal.

Sous vide cook

Set sous vide circulator to 58°C (136°F) for medium-rare (adjust to 60°C/140°F for medium). Immerse sealed bags and cook for 1 hour 30 minutes to 2 hours. Remove bags from water bath when finished.

Rest and finish

Remove duck from bags, reserve any juices for sauce if desired. Pat skin very dry. Heat a heavy skillet over medium-high heat and add neutral oil. Place breasts skin-side down and render skin until golden brown and crisp, about 3–5 minutes, pressing gently. Flip, add butter, and baste for 30–60 seconds. Remove from pan and let rest 5 minutes before slicing thinly on a bias.

Prepare coconut mixture

Shake the can of coconut milk to homogenize. In a wide skillet or saucepan over medium heat, add 2 tablespoons of the coconut milk and bring to a gentle simmer.

Bloom the paste

Add the Panang curry paste to the warm coconut milk and stir constantly for 1–2 minutes until fragrant and oil begins to separate from the paste. This blooms the aromatics.

Build the curry

Slowly pour in the remaining coconut milk while stirring. Add chicken or vegetable stock, fish sauce, palm sugar, and tamarind concentrate. Bring to a gentle simmer and let cook 6–8 minutes to thicken slightly and balance flavors. Taste and adjust: more fish sauce for saltiness, sugar for sweetness, or tamarind/lime for acidity.

Sauté aromatics

In a separate small skillet or the same pan before adding the rest of the coconut milk, add 1 tablespoon neutral oil over medium heat. Add sliced shallots and minced garlic; sauté 2–3 minutes until softened and fragrant but not browned.

Combine with curry

Add the sautéed shallots and garlic to the curry. Stir in sliced red bell pepper, baby corn or sugar snap peas, and torn kaffir lime leaves (if using). Simmer 3–4 minutes until vegetables are tender-crisp.

Finish with herbs

Stir in most of the Thai basil leaves (reserve some for garnish) and remove from heat. The residual heat will wilt the basil without losing its fragrance.

Slice duck and dress

Slice rested duck breasts thinly. Arrange slices on plates or a shallow serving bowl. Spoon Panang curry and vegetables around and partially over the duck so slices remain visible.

Garnish and serve

Sprinkle coarsely chopped roasted peanuts and remaining Thai basil leaves over the curry. Add cilantro if using and serve with lime wedges on the side. Serve immediately with steamed jasmine rice or rice noodles.