Introduction
Explore the delightful flavors of crispy skin duck paired with a rich Thai red curry sauce. This dish is not only a feast for the senses but also an impressive centerpiece for any dinner table. The combination of tender duck and aromatic curry brings together the best of Thai cuisine, promising a memorable culinary experience.
Detailed Ingredients with measures
Crispy Skin Duck:
500g/1 lb duck breasts, boneless, skin on (3 pieces)
1/4 tsp cooking salt/kosher salt
1/4 tsp white pepper (sub finely ground black pepper)
Thai Red Curry:
115g/4 oz (1/2 cup) Thai red curry paste (1 can of Maesri, recommended or 1 batch homemade red curry paste)
2 large garlic cloves, finely grated
2 tsp fresh ginger, finely grated
1 cup chicken stock/broth, low sodium
400ml/14 oz coconut milk, full fat
6 – 8 makrut lime leaves, crushed in hand
2 tsp white sugar
2 tsp fish sauce
120g/4oz green beans, trimmed and cut in half
1 lightly packed cup Thai basil leaves (sub regular basil)
Lychees or Pineapple – Choose One:
8 – 12 lychees, whole, peeled, seed removed (fresh best, canned ok too)
1 1/4 cups pineapple pieces, preferably fresh, canned ok
For Serving / Garnish:
Jasmine rice (cook 2 cups of raw rice)
Thai basil leaves, extra
Coriander/cilantro leaves/small sprigs, optional
Large red chili, finely sliced (optional)
Lime wedges, recommended
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
Detailed Directions and Instructions
CRISPY GOLDEN DUCK BREAST:
Preheat the oven to 180°C/350°F (160°C fan-forced).
Score the Duck
Sprinkle half the salt and pepper on the flesh side of the duck breasts. Turn the breasts skin side up and use a sharp knife to make 5 or 6 diagonal scores on the skin, ensuring not to pierce the flesh and not cutting all the way to the edge of the skin. Pat the skin dry with paper towels and sprinkle with the remaining salt and pepper.
Cold Pan, No Oil
Do not turn on the stove yet. Place the duck skin side down in a cold, oven-proof pan without adding oil. Place another pan on top to weigh the duck down, which will help keep the skin flat.
Cook for 10 Minutes
Turn the stove to medium-low heat and cook the duck for 10 minutes or until the skin is golden and crispy. The fat will render out, cooking the duck in its own fat.
Reserve Duck Fat
Pour off 2 to 3 tablespoons of the rendered duck fat into the pan where you will prepare the curry sauce.
Oven Cooking
Once the skin is crispy, turn the duck over to cook the flesh side for 1 minute. Transfer the pan to the preheated oven for 8 minutes, or until the internal temperature reaches 60°C/140°F for medium doneness.
Rest the Duck
Transfer the cooked duck to a rack or plate and let it rest for 5 minutes before assembling the curry.
THAI RED CURRY SAUCE:
Heat the reserved duck fat in a deep skillet over medium heat.
Sauté Curry Paste
Cook the Thai red curry paste, garlic, and ginger together for 4 to 5 minutes. The mixture should dry out and darken in color, enhancing the flavor significantly.
Prepare the Sauce
Add the chicken stock to the skillet and stir. Simmer rapidly to reduce the liquid by half, approximately 2-3 minutes. Then, stir in the coconut milk, hand-crushed kaffir lime leaves, sugar, and fish sauce. Allow to simmer gently on medium for 2 minutes.
Add Ingredients
Add the trimmed green beans to the sauce and simmer for 3 minutes until just cooked. Finally, add the lychees or pineapple and simmer for an additional minute. Taste the sauce and adjust with a little extra fish sauce if needed for salt.
ASSEMBLE:
Spoon some of the curry sauce onto the base of a large deep platter or wide bowl.
Slice the Duck
Slice the duck breast into pieces just shy of 5mm / 0.2″ thick. Arrange these slices on top of the sauce, fanning them slightly to display the pink flesh.
Add Remaining Sauce
Spoon the remaining sauce, along with the lychees or pineapple, around the duck on the platter, avoiding direct contact with the duck skin.
Garnish
Garnish the dish with additional Thai basil leaves, coriander or cilantro, finely sliced red chilli, and lime wedges.
Serve
Present the dish at the table with flair, serving it alongside jasmine rice!
Notes
1
Use boneless duck breasts with skin for better crispiness and flavor.
2
For convenience, Maesri brand red curry paste is highly recommended but homemade paste works well too.
3
A fine grater is preferred for better incorporation of garlic and ginger into the curry.
4
Full-fat coconut milk will provide a richer flavor and creamier texture in the sauce.
5
Makrut lime leaves impart a unique flavor; crushing them releases their essential oils.
6
Thai basil adds authentic flavor, but regular basil can be used as a substitute.
7
Choosing lychees or pineapple depends on personal preference; both will add sweetness to the dish.
8
Scoring the duck skin helps render the fat and achieve that crispy texture.
9
Use a meat thermometer for accuracy in achieving the desired doneness of the duck.
Cook techniques
Scoring Duck Skin
Score the duck skin with diagonal cuts using a sharp knife. This helps render the fat and achieve a crispy texture.
Cold Pan Cooking
Start cooking the duck skin side down in a cold, dry pan. This allows the fat to render slowly as the pan heats up, enhancing the crispiness.
Weighting Down the Duck
Place another pan on top of the duck to keep it flat while cooking. This ensures even cooking and optimal crispiness of the skin.
Oven Finishing
After pan-searing, finish cooking the duck in the oven to ensure the meat reaches the desired internal temperature without overcooking the skin.
Sautéing Curry Paste
Cook the red curry paste, garlic, and ginger in duck fat on medium heat until it darkens and its flavors intensify. This step significantly enhances the flavor of your curry.
Reducing Sauce
Add chicken stock and let it simmer rapidly, reducing the mixture by half to concentrate the flavors before adding additional ingredients.
Adding Vegetables and Fruits
Incorporate the green beans and lychees or pineapple to the curry, simmering briefly to ensure they are just cooked and retain their fresh flavors.
Plating and Garnishing
Slice the duck breast before plating, fanning it out over the sauce. Garnish with Thai basil, coriander, chilli, and lime wedges for a vibrant presentation.
FAQ
Can I use other cuts of duck?
Yes, you can use other cuts, but cooking times may vary. Ensure the internal temperature reaches 60°C/140°F for medium doneness.
What can I substitute for Thai red curry paste?
You can make your own curry paste with chili, garlic, ginger, lemongrass, and spices or use other brands available at the store.
Is it necessary to use fresh ingredients?
While fresh ingredients enhance flavor, canned options (like lychees and pineapple) work well in recipes when fresh is not available.
Can I make this dish spicy?
Yes, you can adjust the heat by adding more fresh chili or spicier curry paste.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Conclusion
This dish of crispy skin duck served with Thai red curry creates a delightful combination of flavors and textures. The succulent duck, complemented by the rich and aromatic curry sauce, makes for an unforgettable meal. Easy to prepare and visually stunning, it’s perfect for impressing guests or enjoying a fancy dinner at home.
More recipes suggestions and combination
Thai Green Curry with Chicken
A lighter alternative to red curry, featuring fresh green curry paste, coconut milk, and seasonal vegetables.
Duck Confit Tacos
Crispy duck confit served in corn tortillas with mango salsa and avocado, for a fusion twist.
Pineapple Fried Rice
Fragrant jasmine rice stir-fried with pineapple, shrimp, and cashew nuts, perfect as a side dish.
Stir-Fried Green Beans and Tofu
Sautéed green beans and crispy tofu tossed in a savory soy sauce, a great vegetarian option.
Coconut Lychee Sorbet
A refreshing dessert made with coconut milk and lychees, ideal to cleanse the palate after a rich meal.
