🍽️
Food/Recipe
Crispy duck curry
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
🌍 Thai🍽️ Main Course👥 4 servings
Ingredients
- 1 whole duck (~2kg)
- 2 tbsp vegetable oil 🛢️
- 1 onion 🧅, chopped
- 2 cloves garlic 🧄, minced
- 1 inch ginger 🫚, grated
- 2 red chilies 🌶️, finely chopped (adjust to taste)
- 2 tbsp red curry paste
- 400ml coconut milk 🥥🥛
- 200ml chicken stock
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 lime 🍋, juiced
- 1 red bell pepper 🫑, sliced
- 1 can (400g) pineapple chunks 🍍, drained
- Fresh basil leaves 🌿, for garnish
Instructions
- Preheat oven to 200°C (400°F). Score the duck skin in a criss-cross pattern. Season with salt and pepper.
- Roast duck for 1 hour 30 mins - 2 hours, or until cooked through and skin is crispy. Let rest for 15 minutes, then shred the meat and set aside.
- While the duck is roasting, prepare the curry. Heat oil in a large pan or wok over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, and chilies. Cook for 1 minute until fragrant.
- Stir in red curry paste and cook for 2 minutes, stirring constantly.
- Pour in coconut milk and chicken stock. Bring to a simmer.
- Add fish sauce, soy sauce, and brown sugar. Stir until sugar is dissolved.
- Add lime juice, red bell pepper, and pineapple chunks. Simmer for 10 minutes, or until pepper is tender.
- Add the shredded crispy duck to the curry. Stir to combine and heat through.
- Serve hot, garnished with fresh basil leaves. Serve with rice 🍚.
- Enjoy! 🎉
