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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Preheat your oven to 375°F (190°C). Pat the duck halves dry with paper towels, then season generously with salt and pepper.
- 2
Sear the Duck
In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Once hot, place the duck halves skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- 3
Roast the Duck
Flip the duck halves over, then transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest.
- 4
Prepare the Curry Sauce
While the duck is roasting, in a separate pot, combine the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Stir well to combine and bring to a gentle simmer over medium heat.
- 5
Add Vegetables
Once the sauce is simmering, add the cubed kuri squash and sliced Asian pear to the pot. Cook for about 10-15 minutes, or until the squash is tender.
- 6
Finish the Sauce
Add the fresh basil leaves to the curry sauce just before serving, stirring to combine. Adjust seasoning with salt and pepper as needed.
- 7
Serve
Carve the duck and serve it on a plate topped with the red curry sauce and vegetables. Garnish with additional basil if desired.