Thai Purple Duck Curry – RecipeTin Eats

There’s one thing magical concerning the mixture of wealthy duck meat and Thai crimson curry! This duck curry recipe options duck breast with golden pores and skin that’s thickly sliced and served in a coconut crimson curry sauce. Add lychees or pineapples for a really particular dish that’s to die for!

Thai crimson duck curry

I just lately loved a good looking Thai crimson duck curry at considered one of my favorite Thai eating places right here in Sydney, Khao Pla in Chatswood, and it impressed me to make my very own. The wealthy flavour of duck meat, with the crimson curry sauce, the burst of contemporary candy juice from the lychees and freshness from the herbs is a kind of consuming experiences that I hope everybody tries a minimum of as soon as of their life!

Plus, as a lot as I really like my dependable Rooster Purple Curry, duck is particular. I’ve at all times considered it as a luxurious merchandise and I really like that duck meat is extra readily accessible at grocery retailer today. Whereas it’s costlier than rooster, making Duck Curry at house prices, by tough calculations, round 70% cheaper than at a pleasant Thai restaurant the place small bowl can fetch upwards of $30.

Substances in Thai Purple Duck Curry

Right here’s what it’s worthwhile to make duck curry. This recipe requires 3 duck breasts totalling 500g/1 lb which makes sufficient curry to serve 4 to five folks.

1. Duck breast

I’ve eaten and seen duck curry recipes made with all kinds of cuts – complete duck, Marylands (thigh and bone) and breast. Some recipe begin with a cooked Chinese language BBQ duck whereas others use a confit technique, and a few steam/roast/then fry the duck.

I’ve opted for duck breast – straightforward to cook dinner, comparatively straightforward to get and since I like biting into the wealthy tender slices of duck smothered within the curry sauce.

The place to search out duck breast – Lately in Australia it’s pretty widespread at giant grocery shops in addition to contemporary produce shops and butchers. Search for pores and skin on boneless breast. It prices greater than rooster (~$18 for 500g / 1 lb), but it surely’s particular! A luxurious product reserved for Thai royalty! (So I’m advised by a Thai chef who helped out at RTM a few weeks in the past 😊)

See FAQ for different duck cuts I’ve seen used, and why I didn’t go for them for this recipe.

2. Lychees or pineapples!

To me, lychees are additional particular as a result of the season is so fleeting and I really like how the pearly white balls look towards the crimson curry. Nonetheless, I’d by no means hesitate to make use of pineapple as a substitute – ideally contemporary, else canned.

And – tip for you – Asian branded lychees are literally very, excellent! I used to be taken abruptly.

3. thai crimson curry sauce

You should utilize do-it-yourself crimson curry paste or retailer purchased, which is what I’ve opted for. If utilizing do-it-yourself, you will have a bit additional fish sauce (as a result of retailer purchased is nicely seasoned already).

• Purple curry paste – It’s fairly nicely doc on this web site: Maesri is my most popular! Most cost-effective and most genuine flavour, and one can is 115g (1/2 cup) which is the proper quantity to make a curry utilizing 1 can of coconut milk. Discover it at giant grocery shops right here in Australia (Coles, Woolies, Harris Farms) and in Asian shops (it’s a staple today).

• Garlic and ginger – Including these offers the shop purchased curry paste a freshness enhance to make it extra like do-it-yourself crimson curry paste. It actually makes a distinction! (Notice: ordinarily I take advantage of lemongrass however I didn’t really feel it added a lot in duck curry as a result of duck meat is richer in flavour than rooster. So I skipped it.

• Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have higher flavour. Economical ones are diluted with water. Ayam is my default (89% coconut). Full fats please! Low fats is thinner and has much less coconut flavour.

• Makrut lime leaves – For genuine Thai curry flavour. Pretty accessible today at giant grocery shops and Asian shops. They freeze 100% completely which is helpful. (Notice: previously often called kaffir lime leaves. The identify has been modified attributable to racial associations.) See FAQ for makes use of for leftover lime leaves.

• Fish sauce – That is used because the salt in crimson curry. Extra flavour than plain salt!

• Sugar – For the fitting contact of sweetness you discover in crimson curry sauce.

4. herbs and beans

Thai basil is the traditional herb used for Thai cooking, however you may substitute with common basil. The beans may also be substituted with different greens – I selected it for color and form.

• Purple chilli – For non-obligatory garnish. Use giant ones for much less warmth and small Birds Eye or Thai Chillis if you’re a spice monster (or declare you’re).

• Thai basil – A traditional contemporary herb utilized in Thai cooking, it tastes like common basil with a barely stronger aniseed and barely minty flavour. These days it’s pretty broadly obtainable in Australia in giant grocery shops and inexperienced grocers (Coles, Woolies, Harris Farms), however a lot better worth in Asian shops! Substitute with common basil (I’ve carried out so and it’s nonetheless firm worthy).

• Coriander/cilantro – For garnish, Not very important!

• Inexperienced beans – I selected this as I believed the inexperienced color would look good within the crimson sauce. Snake beans (Asian lengthy beans) are additionally on level, although really, you should utilize any vegetable you need that you just assume will work with crimson curry sauce.

Find out how to make Thai Purple Duck Curry

This duck curry recipe is definitely very easy and has a pleasant workflow to it. When you begin cooking, you may have it on the desk in half-hour:

1. Duck breast – pan seared to render the fats and crisp the pores and skin (10 minutes), completed within the oven (8 minutes) then rested (5 minutes) earlier than slicing.

2. Purple curry sauce – prep the components whereas the duck is within the pan (it’s palms off), then begin the sauce and have it simmering whereas the duck is within the oven.

3. Serve – the sauce and duck must be prepared across the similar time, able to plate up and serve!

1. cooking the duck breast

Each duck and rooster are poultry, however duck is structurally totally different. Due to this, duck breast cooked to medium uncommon is sort of a lovely steak – tender, wealthy and juicy. However, we might by no means eat rooster breast medium uncommon. Chewy! Rubbery!

Notice: full duck breast cooking explanations bought prolonged, so I moved it to a separate submit. I determine it is going to be helpful for future use! See Find out how to Cook dinner Duck Breast.

1. Slash pores and skin – Use a pointy knife to make 5 to six diagonal slashes throughout the pores and skin of the duck, taking care to not minimize into the pink flesh. Don’t minimize from edge-to-edge, you need the pores and skin to remain in a single piece however simply make slashes within the center.

   Then pat the pores and skin dry with paper towels and sprinkle salt and pepper on either side.

2. COLD pan with NO OIL – Don’t flip the range on but. Place the duck pores and skin facet down in an unheated oven-proof pan with none oil. The pan will be forged iron, non-stick, or an everyday pan.

3. Crush for flat pores and skin – Place one other pan on high of the duck to weigh it down, not a forged iron one although, it’s a bit too heavy. That is to forestall the pores and skin from curling and wrinkling.

4. Cook dinner on low 10 minutes – Now you may flip the range on! Low if it’s a powerful range, or medium low if it’s a weak burner. The extra slowly you cook dinner the duck, the extra fats you’ll render out which implies crispier pores and skin. It’s low upkeep too, as a result of it’s low warmth.

5. Fats begins to render – After a couple of minutes, take a peek and also you’ll see fats has began to soften out of the duck.

6. A lot duck fats! At across the 5 to 7 minute mark, your entire pan can be lined in duck fats.

   Hold the pan weight on till across the 7 minute mark when the pores and skin has began to go golden and has “set”. Whereas it’s nonetheless delicate, it could nonetheless wrinkle/curl = rubbery patches = 😭

7. Golden crispy pores and skin! Hold cooking till the pores and skin as a result of golden and crispy, across the 10 minute mark, or longer. You may flip the warmth up in direction of the tip, as soon as there’s plenty of fats within the pan.

8. End in oven – When the pores and skin is golden, flip and cook dinner the flesh facet for simply 1 minute to seal. Then switch the pan to at 180°C/350°F oven (160°C fan-forced) and roast for 8 minutes or till the inner temperature is 60°C/140°F which is medium ie. gentle blush of pink. For medium uncommon (deep pink, like steak), intention for 54°C/130°F (6 minutes).

   Don’t fear when you go over, duck breast is nice even absolutely cooked to 68°C/154.4°F (ie no pink in any respect, like rooster breast). Assume – Chinese language BBQ duck. Absolutely cooked, and scrumptious!

9. Relaxation – Then place the duck on a rack set over a plate, or only a plate, and depart it uncovered to relaxation for a minimum of 5 minutes when you end the sauce.

10. Slice the duck breast simply shy of 5mm / 0.2″ thick. Do that simply earlier than inserting it within the curry sauce. It will possibly relaxation for nicely past 5 minutes as a result of the flesh warms up as soon as positioned within the scorching sauce.

2. crimson curry sauce

The important thing step right here is to cook dinner off the curry paste, whether or not utilizing do-it-yourself or retailer purchased. It makes an enormous distinction to enhance flavour. In case you simply stir it into liquid, the flavour is so unimpressive!

1. Cook dinner off curry paste – Sauté the curry paste with the ginger and garlic for 4 to five minutes over medium warmth. The curry paste can be fairly moist at first however will dry out and deepen in color which improves the flavour of the curry sauce.

2. Sauce – Add the rooster inventory first and simmer to cut back by half. Then add the coconut milk, fish sauce, sugar and lime leaves (crush in palms to launch flavour). Stir to mix then simmer for two minutes.

3. Inexperienced beans (or different veg) – Add the beans and simmer for 3 minutes till they’re nearly tender. (If utilizing different greens, add them in primarily based on the cook dinner time).

4. Lychees or pineapples – Then stir the lychees or pineapple in and simmer for simply 1 minute simply to heat it although relatively than cook dinner it till delicate. And simply earlier than serving, stir the Thai Basil leaves in (it wilts rapidly and, like common basil, darkens in color with extended publicity to warmth).

5. Plating up – Although we’re not aiming for tremendous crispy duck pores and skin on this dish, I nonetheless wish to serve it with a lot of the pores and skin above the sauce line as a result of it will get much less soggy than stirring it although. Visible objective as nicely.

   So I put a little bit of sauce within the base of a serving bowl then lay the duck breast on high, fanning the slices out barely to show the beautiful pink flesh. Then I spoon the remainder of the curry sauce, lychees and many others across the duck breast. Or, I gently place the sliced duck into the pan with the sauce in it, as pictured beneath.

6. Garnishes and serve! As with many South East Asian dishes, garnishes not solely add pretty color but additionally additional flavour! Further Thai basil, coriander/cilantro and slices of crimson chilli.

Take a look at it. It’s so lovely! A riot of color, the unmissable pearly balls for lychees, the golden duck pores and skin peeking out above the crimson coconut curry sauce, and the trace of pink flesh on present which screams “I’m so tender and juicy, no dry duck right here!!”.

Take it to the desk with pleasure together with jasmine rice that you just steamed earlier (regardless of a sure meals blogger not together with that instruction as step 1). Gesture grandly* and stand again for a second to provide your viewers time to reward and lavish you with exclamations of appreciation earlier than graciously permitting folks to dig in! – Nagi x

* If you’re extra mature than me, you may skip this half.

PS See FAQ beneath for advised sides to finish a Thai menu!

Watch how one can make it

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Thai crimson duck curry

Creator: Nagi

Prep: 15 minutes minutes

Cook dinner: 30 minutes minutes

Primary

Thai

Servings4 – 5 as a fundamental

Faucet or hover to scale

Recipe video above. There’s one thing magical concerning the mixture of wealthy duck meat and Thai crimson curry! This duck curry recipe options duck breast with golden pores and skin that is thickly sliced and served in a coconut crimson curry sauce. Add lychees or pineapples for a really particular dish that is to die for!Notice: the duck pores and skin would not keep tremendous crispy given the saucy setting it results in. I wish to serve the duck with a lot of the pores and skin above the sauce line so it would not go utterly soggy, although if that does not hassle you it is also good to stir the duck slices all through the sauce. Your selection!

Substances

CupsMetric

Lychees or pineapple – CHOOSE ONE:

Cook dinner ModeStop display screen from sleeping

Directions

ABBREVIATED RECIPE:

• Slash duck pores and skin, season. Chilly pan, no oil, 10 min medium low (overwhelm duck) till golden. Reserve 3 tbsp fats. End in oven 8 min (goal 60°C/140°F, medium), relaxation. Sauté curry paste in duck fats with garlic and ginger, add inventory, cut back by half, add coconut, fish sauce, sugar, lime leaves, simmer 2 min. Add beans, simmer 3 min, add lychees or pineapple, simmer 2 min. Slice duck, serve!

Crispy golden duck breast:

• Preheat the oven to 180°C/350°F (160°C fan-forced).

• Rating – Sprinkle half the salt and pepper on the flesh of the duck. Flip. Use a pointy knife to make 5 or 6 diagonal scores on the pores and skin of the breast. Do not pierce the flesh and do not minimize all the way in which to the sting of the pores and skin (Notice 8). Pat the pores and skin dry with paper towels, sprinkle with remaining salt and pepper.

• Chilly pan, no oil – Do not flip the range on but. Use an oven-proof pan (any sort). Place the duck pores and skin facet down within the chilly pan, no oil required. Place one other pan on high to evenly weigh the duck down (retains pores and skin flat).

• Cook dinner 10 minutes – Flip the range onto medium low. Cook dinner for 10 minutes or till the pores and skin is golden and crispy. Fats will soften out of the duck pores and skin and it’ll cook dinner in its personal fats. (Notice 8)

• Reserve duck fats – Pour off 2 to three tablespoons of the duck fats into the pan you’ll use to make the curry sauce.

• Oven 8 minutes – As soon as the pores and skin is crispy, flip and cook dinner the flesh facet for 1 minute. Then switch the pan to the oven for 8 minutes or till the inner temperature is 60°C/140°F (medium, Notice 9)

• Relaxation – Switch to a rack or plate and relaxation for five minutes till able to assemble the curry.

Thai crimson curry sauce:

• Sauté curry paste – Warmth the duck fats (from step 6 above) on medium warmth in a deep skillet. Cook dinner the curry paste, garlic and ginger for 4 to five minutes. It should dry out and darken in color, and considerably improves the flavour (particularly retailer purchased, however even do-it-yourself).

• Sauce – Add rooster inventory, stir, then simmer quickly to cut back by half (2 -3 minutes). Stir in coconut milk, hand-crushed kaffir lime leaves, sugar and fish sauce. Simmer gently on medium for two minutes.

• Add ins – Add the beans, simmer for 3 minutes till simply cooked. Add the lychees or pineapple, simmer 1 minute. Style and add a tad additional fish sauce if it wants salt.

Assemble:

• Spoon some sauce in to cowl the bottom of a giant deep platter or large bowl.

• Slice duck breast, simply shy of 5mm / 0.2″ thick. Place on the sauce, fanning it out barely to show the pink flesh.

• Remaining sauce – Spoon the remaining sauce, lychees and many others across the duck, avoiding the duck pores and skin.

• Garnish with Thai basil leaves, coriander, chilli and lime wedges.

• Serve – Take to the desk with flourish and serve with jasmine rice!

Recipe Notes:

Recipe primarily based on my Thai Purple Curry recipe, impressed by Khao Pla’s Duck Curry and the Thai Purple Duck Curry with Lychees in Tony Tan’s lovely new cookbook Tony Tan’s Asian Cooking Class.

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1. Duck breast – Pretty available at giant grocery shops today, plus butchers. Additionally see How To Cook dinner Duck Breast for extra detailed info on the why of the duck breast cooking technique.
2. Curry paste – My place on the most effective retailer purchased Thai crimson curry is pretty nicely documented on this web site! Maesri is the most effective – there may be simply no query, a minimum of, for available ones. Discover it at Woolies, Harris Farms, Asian shops and on-line (Australia). (Abroad – Amazon and Asian shops).
3. Grating – Use a microplane or much like grate it finely so it mixes in rather well with the curry paste. Spruces up retailer purchased paste to make it style like do-it-yourself.
4. Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have higher flavour. Economical ones are diluted with water. Ayam is my default (89% coconut). Full fats please! Low fats is thinner and has much less coconut flavour.
5. Makrut lime leaves (see in submit for former identify) – pretty accessible today at giant grocery shops and Asian shops. They freeze 100% completely. See FAQ for makes use of for leftover lime leaves (I’ve a good few!)
6. Thai Basil has a slight aniseed flavour. Signature herb for Thai crimson curry so strive to not skip it. Italian basil can be utilized as a really respectable substitute – I typically do!
7. Canned lychees and pineapples are completely acceptable when you get model. Asian canned lychees are fairly good, for my part.
8. Duck ideas – Slashing pores and skin lets fats render out for higher crispy pores and skin. Keep away from slicing the flesh – when you do, juice will come out and the pores and skin gained’t be absolutely crisp. Don’t slash pores and skin all the way in which to the sting, preserve it in a single piece (see photographs in submit). In case your duck has a very thick layer of fats (some American breeds do), rating diagonally – additional slashes = extra fats comes out.
Cooking on low warmth = extra fats renders out = crispier pores and skin + much less fats in finish dish (an excessive amount of duck fats will be rubbery and too fatty). So don’t rush this step!
9. Duck doneness – Medium is my most popular for curry, gentle blushing pink, tender and juicy. You may go as little as medium uncommon (assume – steak!) – inside temperature X. Don’t fret when you go over – duck breast remains to be nice even absolutely cooked at X.
Leftovers will preserve for 3 to 4 days within the fridge. Freezes okay! 3 months, thaw, then gently reheat.
Diet – calculating now!

Key phrases: duck breast recipe, duck curry, Thai crimson curry

Did you make this recipe?I really like listening to the way you went with my recipes! Tag me on Instagram at @recipe_tin.

Lifetime of Dozer

Dozer and I are doing a fundraiser on the native vet hospital this Sunday! It’s at SASH in Ryde (Small Animal Speciality Hospital), and it’s the vet that saved Dozer’s life this time final yr.

SASH reached out to ask if I’d assist increase cash for Sophie’s Legacy, a charity that goals to cut back suicide amongst veterinarians. It’s 4x the nationwide common, among the many highest suicide charges of all professions. I used to be shocked and saddened studying about it and the causes of it – lack of business psychological well being assist, shopper abuse, overworked, understaffed and individuals who simply give a rattling a lot who see and do extra issues than you or I might ever think about. Like – placing down wholesome canine as a result of the proprietor can’t afford a knee surgical procedure (it is a robust one), or is transferring away and can’t be “bothered” to re-home their pet, or happening a protracted journey and doesn’t need to pay for boarding.

Sure, this occurs. And I’m advised that legally, a vet has to do as requested by the proprietor as a result of pets are the property of the proprietor.

As you might need guessed, Sophie’s Legacy is a charity arrange by the mother and father of a younger veterinarian who sadly took her personal life. Their aim is to offer psychological well being assist for vets to cut back suicide within the occupation.

Dozer and I are doing a e-book signing this weekend the place attendees are making a donation for every e-book signed. Sadly, the occasion stuffed up too quick earlier than I used to be capable of share it right here on my web site! Nonetheless, there’s a ready record (be a part of it right here), so I can gauge numbers for various choices.

In case you can’t make the occasion however wish to donate you are able to do so right here – and Sophie’s household and I thanks to your generosity. You too can signal the petition right here to foyer the federal government for change.

Additionally, Dozer is donation matching – greenback for greenback, hoping to succeed in our aim of $20,000 throughout each the SASH occasion and thru the Sophie’s Legacy donation web page. He’s utilizing his life financial savings – nearly 13 years! 🥰

Devoted to Dr. Sophie Putland, a daughter, a sister, a good friend, and a beloved vet, who tragically took her personal life in September 2021, and to all of the great devoted vets of the world who achieve this a lot to look after our pets.