Thai Duck Panang Recipe

Prepare the Duck

Score the skin of the duck breast in a criss-cross pattern, being careful not to cut into the meat. This will help render the fat and give the skin a crispy texture.

Chop the Vegetables

Thinly slice the red bell pepper, chop the green beans into bite-sized pieces, and finely chop the shallots and garlic.

Cook the Duck

In a large skillet over medium heat, place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck and cook for another 4-5 minutes. Remove from the skillet and let rest before slicing.

Make the Sauce

In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the shallots and garlic, sautéing until fragrant. Stir in the Panang curry paste and cook for 1-2 minutes until the paste is aromatic.

Add Coconut Milk and Vegetables

Pour in the coconut milk and bring to a simmer. Add the red bell pepper, green beans, lime leaves, fish sauce, and sugar. Cook for about 5-7 minutes until the vegetables are tender.

Slice the Duck

While the sauce is simmering, slice the duck breast against the grain into thin strips.

Combine Duck and Sauce

Add the sliced duck back into the skillet, stirring to coat it in the sauce. Allow to cook for an additional 2-3 minutes to heat through.

Garnish and Serve

Remove from heat and stir in fresh basil leaves. Serve hot, garnished with sliced chili peppers and lime wedges.