📝 About This Recipe
This exquisite Thai-Western fusion dish marries the classic French technique of pan-searing duck breast with the bold, aromatic complexity of a traditional Central Thai red curry. Succulent, crispy-skinned duck is bathed in a velvet coconut sauce, balanced by the sweetness of tropical lychees and the tart snap of cherry tomatoes. It is a sophisticated, restaurant-quality masterpiece that brings the vibrant heat of Bangkok to the refined elegance of a Western bistro plate.
🥗 Ingredients
The Duck
- 2 large Duck Breasts (approx. 15-18oz total, skin-on)
- 1 teaspoon Kosher Salt (for seasoning)
- 1/2 teaspoon Five Spice Powder (optional, for a subtle earthy depth)
The Curry Base
- 3-4 tablespoons Red Curry Paste (Mae Ploy or Maesri brand recommended for authenticity)
- 1.5 cups Coconut Cream (full-fat, do not shake the can before opening)
- 1/2 cup Chicken Stock (low sodium)
- 2 tablespoons Fish Sauce (adjust to taste for salinity)
- 1.5 tablespoons Palm Sugar (finely chopped; brown sugar is an acceptable sub)
Aromatics and Fruit
- 8-10 pieces Lychees (fresh or canned, pitted)
- 1/2 cup Pineapple Chunks (fresh, cut into bite-sized pieces)
- 1 cup Cherry Tomatoes (kept whole)
- 4 pieces Makrut Lime Leaves (torn to release oils)
- 2 pieces Thai Red Chilies (sliced lengthwise for heat)
For Garnish
- 1/2 cup Thai Sweet Basil (fresh leaves)
- 1 piece Red Chili (julienned for color)
👨🍳 Instructions
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1
Score the duck skin in a crosshatch pattern using a sharp knife, being careful not to cut into the meat. Season both sides generously with salt and five-spice powder.
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2
Place duck breasts skin-side down in a cold, dry stainless steel or cast-iron skillet. Turn the heat to medium-low. This allows the fat to render slowly, ensuring maximum crispiness.
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3
Sear the duck for 8-10 minutes, pouring off excess fat as it accumulates (save this liquid gold for roasting potatoes later!). Once the skin is deep golden brown and crispy, flip the breasts.
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4
Cook the flesh side for 2-3 minutes for medium-rare (internal temp of 135°F/57°C). Remove the duck from the pan and let it rest on a cutting board for at least 10 minutes.
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5
While the duck rests, start the sauce. Spoon the thick 'cream' from the top of the coconut milk can into a wok or large saucepan over medium heat.
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6
Fry the coconut cream for 2-3 minutes until it begins to crack and the oil separates. Add the red curry paste and stir-fry for 2 minutes until fragrant and darkened slightly.
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7
Pour in the remaining coconut milk and chicken stock. Bring to a gentle simmer.
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8
Stir in the fish sauce, palm sugar, and torn lime leaves. Let the sauce simmer for 5 minutes to allow the flavors to meld.
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9
Add the cherry tomatoes, pineapple, and lychees to the curry. Simmer for another 3-4 minutes until the tomatoes just begin to soften but haven't burst.
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10
Taste the sauce. It should be a harmonious balance of salty, sweet, and spicy. Adjust with more fish sauce or sugar if needed.
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11
Slice the rested duck breasts into 1/2-inch thick medallions.
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12
Stir half of the Thai basil into the curry. Ladle the curry and fruit into shallow bowls.
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13
Fan the sliced duck over the top of the curry, keeping the crispy skin above the liquid line to maintain its texture. Garnish with remaining basil and julienned chilies.
💡 Chef's Tips
Always start duck in a cold pan; starting in a hot pan seizes the fat and prevents it from rendering properly. If the curry is too thick, add a splash more chicken stock; if too thin, simmer for a few extra minutes before adding the fruit. Don't skip the resting period for the duck, or all the juices will run out, leaving the meat dry. For a milder heat, deseed the Thai chilies or reduce the amount of curry paste by one tablespoon. Use fresh Makrut lime leaves if possible—the aroma is incomparable to dried versions.
🍽️ Serving Suggestions
Serve alongside steamed Jasmine rice to soak up the luxurious curry sauce. A crisp, off-dry Riesling or a Gewürztraminer pairs beautifully with the spice and fruit notes. Accompany with a simple cucumber relish (Ajad) to provide a cooling contrast. For a vegetable side, quick-sauteed bok choy with garlic is an excellent addition. Sparkling water with a squeeze of lime is a refreshing non-alcoholic pairing.