Cherry & Dennis Helper Habitat
Thai Red Curry Duck with Pineapple
泰式紅咖喱菠蘿鴨
Recipe overview
Seared duck simmers in red curry and coconut milk, while pineapple adds sweet acidity to the rich sauce.
01
Ingredients
Main ingredients
- 700 g boneless duck breasts
- 300 g fresh pineapple
- 400 ml coconut milk
- 150 g red bell pepper
- 200 g cherry tomatoes
- 20 g Thai basil
Duck searing
- 1 tsp cooking oil
Curry seasoning
- 3 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 250 ml water
02
Tools
- deep frying pan
- cutting board
- kitchen knife
- kitchen tongs
- wooden spoon
- measuring jug
03
Steps
Step 1
Cut the produce
Cut pineapple into 2 cm pieces, pepper into strips and tomatoes in half.
Step 2
Prepare the duck
Pat duck dry and score the skin shallowly without cutting the flesh.
Step 3
Sear the duck skin
Add oil and cook skin-side down over medium for 6 to 8 minutes until golden and rendered.
Step 4
Sear the flesh side
Turn and cook 3 minutes, then remove and rest 5 minutes.
Step 5
Slice the duck
Cut duck into 1 cm slices and keep raw juices away from other ingredients.
Step 6
Fry the curry paste
Leave 2 tbsp duck fat and fry curry paste over medium-low for 2 minutes until fragrant.
Step 7
Add coconut milk
Stir in coconut milk gradually until smooth, then add 250 ml water.
Step 8
Season the curry
Add fish sauce and palm sugar and simmer until dissolved.
Step 9
Cook pepper and tomato
Add pepper and tomatoes and simmer over medium for 5 minutes.
Step 10
Return the duck
Add duck slices and simmer gently for 8 to 10 minutes.
Step 11
Check duck doneness
The largest slice must have no pink centre, clear juices and reach 75°C.
Step 12
Add pineapple and basil
Cook pineapple 2 minutes, turn off heat, fold in basil and serve.
Common mistakes
- Searing damp duck skin so it cannot brown.
- Burning curry paste over high heat.
- Boiling coconut milk hard until it splits.
- Serving duck before its centre reaches 75°C.
Tips
Render duck skin slowly, then use only a little fat for the curry; cook returned duck to 75°C and add pineapple last to retain its fresh flavour.
