I’ve never cooked duck before. Its something I have always put in the “too chefie” basket and never bothered to give it a go as I always thought I would bugger it up and not do justice to the deliciously succulent bird. But when I saw that the wholesale butcher was selling the breasts for $20/kg I thought why not?
I contemplated cooking it a little while ago when firneds came around for dinner but my pride got in the way and I didn’t want to give them something I wasn’t confident in cooking so I opted to cook it on a Sunday night when Stud was on his way home from the game.
I looked at a lot of recipes from very basic to reeeeeeally fancy and settled on a curry that wasn’t too fussy so perfect for a first timer. It was actually a lot easier than I though! My duck was slightly over and could have been pinker in the middle but was still pretty tender and Stud was impressed for my first attempt. I think the phrase “it’s a keeper” was uttered amongst mouthfuls.
This recipe was adapted from Mindfood
2 tsp vegetable oil
4 duck breast fillets
400ml can light coconut cream
¼ cup red curry paste
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
1 400g can lychees, drained
250g cherry tomatoes
1 papaya, peeled and diced roughly
1/3 cup Thai basil leaves
1 tbs jarred kaffir lime leaves
Steamed jasmine rice, to serve
Extra basil leaves, to serve
Preheat oven to 200C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat and when hot add duck breasts, skin-side-down. Cook for 2 minutes or until fat has rendered slightly. Turn and cook for a further 2 minutes. Transfer to tray and roast in oven for 5 minutes before setting aside and slicing diagonally.
Heat ½ cup coconut cream in a deep pan or wok over medium-high heat and bring to the boil. Add curry paste and stir until combined. Cook for 2 minutes or until aromatic. Add remaining coconut cream with fish sauce and sugar. Reduce heat to medium and simmer for 4-5 minutes or until sauce thickens. Add lychees, cherry tomatoes, basil, kaffir lime leaves and duck.
Cook for 1-2 minutes or until heated through. Spoon rice into serving bowls. Serve rice alongside bowls of curry topped with extra basil leaves.