Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red curry, along  with Green are both very popular throughout the globe. Yellow curry is also a great option, a lot milder on the heat though.

It's common place for Thai Red Curry to be served with Beef or chicken, but have you tried it with Duck?

It's makes a pleasing change and certainly surprises guests when served for a dinner party.

Ready for a change?

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang) - Serves 2

Ingredients:-

1 x large duck breast

1 x 400g coconut milk

1 tablespoon red curry paste (or to taste)

½ tablespoons Thai fish sauce (or to taste)

1 tablespoon palm sugar

3 kaffir lime leaves

½ fresh Pineapple (cut into bite-sized pieces)

1 x handful Thai basil leaves (reserve some for garnish)

Preparation:-

Prepare the duck for braising by scoring the skin. You want your cuts to be just deep enough to cut through the fat, but not enough to slice the meat.

Begin with a cold frying pan.  Add duck, skin side down then turn on heat to medium-high, DO NOT add any oil to the pan, cook until the skin is golden brown. Turn the duck over and sear the other side quickly. We will be poaching the duck in the next step, so it’s OK if it’s not cooked all the way through, we just want to give the duck a lovely brown colour and help seal in the juices.

Remove duck and place on kitchen paper to drain, set aside. Also, set aside pan containing duck fat and see note below.

Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly until the coconut oil begins to separate.

Add the curry paste, fish sauce, palm sugar kaffir lime leaves. Simmer for 2 more minutes.

Bring to a boil. Then add the coconut milk.  Add the duck, flesh side down and braise in the sauce until cooked to your liking.

Remove duck, loosely cover with foil and let it rest for a few minutes.

Taste curry sauce and adjust seasonings to taste.

Add the pineapple and simmer for 2 minutes. Then add the Thai sweet basil leaves.

Slice the duck (skin can be removed first if preferred).

Add the duck slices to pan, simmer for 1 minute then serve immediately with additional Thai basil leaves.

NOTE – Once cooled, pour duck fat into a container and refrigerate or freeze for other recipes.  I usually keep this for roast potatoes.

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)