Roasted Duck With Red Curry Recipe

Prepare and debone

If duck is whole and still hot from roasting, let rest until cool enough to handle. Using a sharp knife, remove legs and breasts then carefully debone the breast and leg meat leaving skin attached where possible. Reserve any bones for stock. Trim excess fat and cut meat into bite-size pieces (about 1-inch). Lightly season the pieces with 1 tsp kosher salt and 1 tsp black pepper. Set aside.

Make the curry sauce

In a medium bowl whisk together 3 tbs red curry paste and 1 cup coconut milk until smooth. Stir in 2 tbs fish sauce, 1 tbs palm sugar, 1 tbs tamarind concentrate or lime juice and 1 tbs vegetable oil. Taste and adjust balance (add more sugar if too sour, more fish sauce if it needs salt).

Marinate duck

Place the deboned duck pieces in a shallow dish or zip-top bag. Pour about two-thirds of the curry sauce over the duck, reserving the remaining third for later cooking. Toss to coat thoroughly and let marinate at room temperature for 20–30 minutes, or refrigerate up to 2 hours.

Prep aromatics

While the duck marinates, thinly slice 6 kaffir lime leaves (remove the central stem), mince 3 garlic cloves, and thinly slice 1 shallot. Prepare the peppers, pineapple and tomatoes as listed.

Cook curry with duck

Heat a large skillet or wok over medium-high heat. Add reserved 1 tbs vegetable oil. Sauté minced garlic and sliced shallot 30–45 seconds until fragrant (do not burn). Add the remaining curry-coconut mixture and bring to a gentle simmer. Add the marinated duck pieces and cook, stirring, for 3–5 minutes until the duck is heated through and starting to brown slightly. Add sliced kaffir lime leaves, 1 cup pineapple pieces, sliced red and green bell peppers, and tomato wedges. Stir to combine and simmer 2–3 minutes more so vegetables are tender-crisp and pineapple releases some juice into the sauce. If sauce is too thick, add 2–4 tbs water or a splash of coconut milk to loosen.

Finish seasoning and herbs

Stir in 1 cup loosely packed Thai basil leaves and simmer 30 seconds until wilted. Taste and adjust seasoning with additional fish sauce (up to 1 tbs) or 1/2 tbs sugar if needed. Remove from heat.

Cook jasmine rice

Rinse 2 cups jasmine rice under cold water until water runs clear. Combine rinsed rice, 2.5 cups water and 1 tsp salt in a medium saucepan. Bring to a boil uncovered, stir once, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Spoon steamed jasmine rice onto warmed plates. Top with generous portions of the red curry roasted duck mixture, making sure some sauce, pineapple and peppers are included. Garnish with lime wedges, a sprinkle of fresh cilantro and crushed roasted peanuts if desired. Serve immediately.