Duck Curry Recipe
Crispy boneless duck topped with red curry sauce, pineapple, cherry tomatoes, Thai basil and red & green peppers.
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Ingredients
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Crispy Duck
Red Curry Sauce
Vegetables & Fruit
To Serve
Method
Crispy Duck
Prepare Duck
Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with kosher salt, black pepper and garlic powder. Let sit 10 minutes at room temperature.
Render & Crisp
Place a cold skillet over medium-low heat and add the duck breasts skin-side down (no extra oil). Cook gently for 8–12 minutes, allowing fat to render and skin to brown and crisp. If fat accumulates, carefully spoon off and reserve. Flip and sear the meat side 2–3 minutes until golden. Transfer duck to a cutting board and rest 6–8 minutes. Slice into 1/4-inch strips before serving.
Alternative Shallow-Fry (if preferred)
If you prefer a more uniformly crispy exterior, heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add duck breasts skin-side down and fry 4–6 minutes until deep golden; flip and cook 2–3 minutes. Drain on paper towel and rest 6–8 minutes before slicing.
Red Curry Sauce
Sauté Aromatics & Paste
In a separate large skillet or wok, heat 1 tbsp vegetable oil over medium heat. Add the sliced shallot and sauté 2–3 minutes until translucent. Add minced garlic and grated ginger and cook 30 seconds until fragrant. Stir in 2 tbsp red curry paste and cook 1–2 minutes, stirring constantly, to bloom the spices.
Build the Sauce
Slowly whisk in 1 cup coconut milk to the paste, combining until smooth. Add 1/2 cup stock and bring to a gentle simmer. Stir in 1 tbsp fish sauce and 1 tsp light brown sugar. Let simmer 4–6 minutes to thicken slightly and meld flavors.
Finish with Acid
Stir in 1 tbsp lime juice. Taste and adjust seasoning — add a pinch more sugar for balance or 1/2 tsp fish sauce for saltiness as needed. Keep sauce warm over low heat until ready to combine with vegetables and duck.
Vegetables & Fruit
Cook Vegetables & Pineapple
When the sauce is simmering and nearly ready, add the red and green bell pepper slices to the skillet with the sauce and simmer 2–3 minutes until just tender-crisp. Add pineapple chunks and halved cherry tomatoes and cook 1–2 minutes just to warm the pineapple and soften tomatoes without breaking them down.
Add Herbs
Turn off the heat and stir in 1/2 cup Thai basil leaves so they wilt slightly into the hot sauce and vegetables. Reserve a few whole basil leaves for garnish.
Assembly & Serve
Arrange steamed jasmine rice on plates or a large serving platter. Fan sliced crispy duck over the rice. Spoon the red curry sauce with peppers, pineapple and tomatoes generously over the duck. Sprinkle sliced scallions and remaining Thai basil leaves on top. Serve immediately with lime wedges on the side.
Estimated plating note: For restaurant-style presentation, place duck slices in a neat row, spoon sauce to one side allowing some duck skin to remain visible and garnish with whole basil leaves and a lime wedge.