Coconut Risotto with Red Curry Duck
Indulge in a fusion of flavors with Coconut Risotto with Red Curry Duck, a dish that marries creamy Italian comfort with bold Thai-inspired spices. This luxurious recipe combines velvety coconut milk-infused Arborio rice, cooked to perfection for a luscious and creamy risotto base, with crispy, succulent duck breasts glazed in a fragrant red curry sauce. The curry's tangy lime juice, umami-rich fish sauce, and a hint of sweet brown sugar add depth and complexity to the dish. Topped with fresh cilantro, this vibrant meal offers a stunning balance of richness and spice. Perfect for an elegant dinner, this recipe is sure to impress with its harmonious blend of textures and global flavors.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 cups Coconut milk
- 3 cups Chicken or vegetable broth
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 medium Shallots, finely chopped
- 0.5 cups Parmesan cheese, grated
- 2 pieces Duck breasts, skin on
- 2 tablespoons Red curry paste
- 1 whole Lime, juiced
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 0.25 cups Fresh cilantro, chopped
- to taste Salt
- to taste Black pepper
Instructions
In a medium saucepan, combine the coconut milk and chicken or vegetable broth. Heat the mixture over low heat and keep warm during the cooking process.
Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed saucepan over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and softened, about 2-3 minutes.
Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring frequently, until the grains are slightly translucent around the edges.
Begin adding the warm coconut milk and broth mixture, one ladleful at a time, stirring constantly and allowing the liquid to fully absorb before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and tender.
Stir in the grated Parmesan cheese and 2 tablespoons of butter. Season the risotto with salt and black pepper to taste. Remove from heat and cover to keep warm.
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides of the duck with salt and pepper.
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for 6-8 minutes, or until the skin is crispy and golden brown. Flip the breasts and cook for an additional 4-5 minutes for medium-rare, or longer if desired. Remove the duck from the pan and let it rest for 5 minutes.
In the same pan, remove excess fat, leaving about 1 tablespoon. Add the red curry paste, cooking for 1 minute until fragrant. Stir in the lime juice, fish sauce, and brown sugar. Adjust seasoning if needed.
Slice the duck breasts thinly and coat with the red curry sauce.
Serve the coconut risotto in shallow bowls or on plates. Top with the red curry duck slices, garnish with chopped cilantro, and enjoy!
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 516 mg | 11% | |
*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.
