Gaeng Ped Supparod Recipe
Roasted duck breast simmered in coconut milk & red curry with pineapples, tomatoes, bell peppers, carrots, bamboo shoots and Thai basil.
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Ingredients
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Duck and marinade
Curry base
Vegetables & pineapple
Finishing & garnish
Method
Duck and marinade
- 1
Score and season duck
Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a diamond pattern, cutting through the fat but not into the meat. Sprinkle sea salt and freshly ground black pepper evenly on both sides and let rest for 10 minutes at room temperature.
- 2
Sear and roast duck
Place a cold, dry skillet over medium heat. Put the duck breasts skin-side down into the skillet (no additional fat needed except up to 1 tbs oil if pan sticks). Render the fat for 6–8 minutes, pressing gently, until skin is deeply golden and crisp. Flip and sear the meat side 1–2 minutes. Transfer to a baking tray skin-side up and roast in a preheated 200°C/400°F oven for 6–8 minutes for medium-rare (internal 58–60°C/135–140°F). Let rest 8 minutes, then slice thinly on a bias into 1/4-inch slices.
Curry base
- 3
- 4
Cook curry paste
Add red curry paste to the aromatics and fry, stirring, for 1–2 minutes until the oils separate and the paste becomes fragrant. This blooms the spices and deepens the flavor.
- 5
Add liquids
Pour in 200 ml of the coconut milk and stir to loosen the paste. Add the remaining coconut milk and the chicken or duck stock. Bring to a gentle simmer over medium-low heat.
- 6
Season the curry
Stir in fish sauce, palm sugar, and tamarind concentrate (or lime juice). Taste and adjust balance: add more fish sauce for saltiness, sugar to tame acidity, or lime/tamarind for brightness. Simmer gently 5 minutes to meld flavors.
Vegetables & pineapple
- 7
Add vegetables that require longer cooking
Add the carrot slices and bamboo shoots to the simmering curry first. Simmer 3–4 minutes until carrots begin to soften but remain slightly firm.
- 8
Add quick-cooking items
Add pineapple chunks, red bell pepper strips, and quartered roma tomatoes to the pot. Simmer 2–3 minutes more — just long enough to heat pineapple through and soften the pepper slightly while keeping some crunch and freshness.
- 9
Incorporate duck
Gently slide the sliced roasted duck breast into the curry to warm through, spooning sauce over the slices. Simmer 1–2 minutes; avoid prolonged simmering to keep the duck tender.
Finishing & garnish
- 10
Final seasoning
Turn off the heat and stir in torn kaffir lime leaves (if using) and sliced bird's eye chiles. Add Thai basil leaves and fold gently into the curry so they wilt but remain bright.
- 11
Serve
Ladle the Gaeng Ped Supparod into bowls over cooked jasmine rice or serve rice on the side. Garnish with extra Thai basil leaves and lime wedges. Serve immediately.
