Braised Duck with Red Curry
Dive into the vibrant flavors of Braised Duck with Red Curry, a show-stopping Thai-inspired dish that strikes a perfect balance between rich, creamy, and spicy. Tender duck legs are seared to golden perfection, then slowly braised in a luscious sauce made with aromatic red curry paste, velvety coconut milk, and savory chicken stock. The addition of fresh lime leaves, a touch of palm sugar, and a dash of fish sauce enhances the dish with a signature sweet-and-salty harmony, while baby eggplants, red bell peppers, and sugar snap peas provide a delightful crunch and color. Finished with fragrant Thai basil leaves and served over fluffy jasmine rice, this comforting and deeply flavorful red curry is a gourmet dinner experience you’ll savor to the last bite. Perfect for impressing guests or elevating your weeknight meals, this recipe is a must-try for any curry lover!
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Recipe Information
Ingredients
- 4 pieces duck legs (skin-on)
- 3 tablespoons red curry paste
- 400 ml coconut milk
- 250 ml chicken stock
- 2 tablespoons fish sauce
- 2 teaspoons palm sugar (or brown sugar)
- 4 pieces lime leaves (torn)
- 1 piece red chili (slivered, optional for heat)
- 200 grams baby eggplants (halved)
- 1 piece red bell pepper (sliced)
- 100 grams sugar snap peas
- 20 grams Thai basil leaves
- 2 tablespoons vegetable oil
- 2 cups jasmine rice (optional, for serving)
Instructions
Preheat a large, heavy-bottomed pot or Dutch oven over medium heat.
Pat the duck legs dry with paper towels. Lightly season with salt and pepper.
Add vegetable oil to the pot, and sear the duck legs skin-side down for 5-7 minutes or until golden brown. Flip and sear the other side for an additional 3 minutes. Remove the duck legs and set aside.
In the same pot, add the red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the fish sauce, palm sugar, lime leaves, and red chili if using. Return the duck legs to the pot, ensuring they are partially submerged in the liquid.
Cover the pot with a lid, reduce the heat to low, and let the duck braise for 60 minutes, turning the legs halfway through the cooking time.
After 60 minutes, add the baby eggplants and red bell pepper to the pot. Cook for an additional 20 minutes or until the vegetables are tender and the duck meat is falling off the bone.
In the last 5 minutes of cooking, stir in the sugar snap peas and Thai basil leaves.
Taste the curry and adjust the seasoning with additional fish sauce or palm sugar if needed.
Serve the braised duck and red curry over steamed jasmine rice or enjoy on its own as a hearty dish.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 56.9 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
