Roasted Duck Curry Recipe
Recipe information
Make Roasted Duck Curry in just 1h . Red curry coconut milk with pineapple, green bean, tomatoes, bell pepper and sweet basil.
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Ingredients
General
Roasted Duck
Curry Sauce
Vegetables and Garnishes
Preparation
1. Prepare the Vegetables
Wash and trim the green beans, then cut them into 2-inch pieces. Wash the cherry tomatoes. Slice the red bell pepper into thin strips. Rinse the sweet basil leaves and set aside.
2. Preheat Oven
Preheat your oven to 400°F (200°C) for roasting the duck.
Cooking the Duck
3. Prepare and Roast Duck
Clean the duck and pat it dry with paper towels. Score the skin to help render the fat. Season with salt and pepper. Place on a rack in a roasting pan and roast for 60-75 minutes, basting occasionally, until golden brown and cooked through. Once done, let the duck rest and then cut into bite-sized pieces.
Making the Curry
4. Start Red Curry Base
In a large skillet or wok over medium heat, add 2 tablespoons of oil and 2-3 tablespoons of red curry paste. Stir frequently until fragrant, about 2 minutes.
5. Add Coconut Milk
Pour in one can (about 14 oz) of coconut milk and stir to combine with the curry paste. Simmer for 5 minutes until the mixture is smooth and aromatic.
6. Add Vegetables
Add the green beans, red bell peppers, and cherry tomatoes to the curry. Simmer for another 5 minutes until the vegetables start to soften.
7. Add Pineapple
Add about 1 cup of fresh or canned pineapple chunks into the curry. Stir to incorporate and cook for 3 more minutes.
8. Add Roasted Duck
Add the roasted duck pieces into the curry and gently stir to coat in the sauce. Simmer for 5 more minutes to allow flavors to meld.
9. Finish with Sweet Basil
Turn off the heat and stir in a handful of sweet basil leaves. Let the basil wilt in the residual heat.
Serving
10. Serve
Ladle the roasted duck curry into serving bowls. Serve hot with jasmine rice or steamed rice.
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