Braised Duck With Red Curry Recipe

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Servings: 6


Cost per serving $5.88 view details
  • 2 x Ducks - (5 lbs ea) Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Rendered duck fat or possibly vegetable oil
  • 16 med Shallots thinly sliced
  • 8 x Garlic cloves chopped
  • 2 Tbsp. Freshly-grated ginger
  • 1/4 c. Thai Red Curry Paste see * Note
  • 5 c. Brown duck stock or possibly chicken stock
  • 1/4 c. Fish sauce
  • 1 can Coconut lowfat milk - (14 ounce)
  • 3 Tbsp. Palm sugar">sugar or possibly brown sugar">sugar
  • 1/4 c. Fresh lime juice Jasmine Rice see * Note
  • 2 bn Cilantro stems trimmed, minced
  • 2 x Limes peeled and diced
  • 1 bn Scallions, white and 1/2 the green part trimmed, thinly sliced along diagonal


  1. Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pcs across the width. Chop legs and thighs into about 4 pcs each. (Remember: You want to start with generous pcs of meat, since they will shrink when cooked. Do not worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
  2. Heat rendered fat in a large, heavy-bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium-low and cook shallots till well browned, about 15 min. Add in garlic and ginger, increase heat to medium-high and cook about a minute, then add in Thai Red Curry Paste. Cook, stirring constantly, about 3 min. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, till meat is tender, about 40 min.
  3. With a slotted spoon, transfer meat to a platter and reserve in a hot place. Puree sauce in a blender and strain back into pot. Cook over high heat till liquid is reduced by one third. Stir in fish sauce, coconut lowfat milk, sugar, and lime juice, and remove from heat. Stir duck back into hot sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.
  4. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 413g
Recipe makes 6 servings
Calories 740  
Calories from Fat 512 69%
Total Fat 58.54g 73%
Saturated Fat 31.58g 126%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 1387mg 58%
Potassium 764mg 22%
Total Carbs 43.48g 12%
Dietary Fiber 5.5g 18%
Sugars 9.16g 6%
Protein 14.01g 22%
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