Red Duck Curry Recipes

BRAISED DUCK WITH RED CURRY

Braised Duck with Red Curry image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 (5 pound) ducks
Salt and freshly ground black pepper
1/4 cup rendered duck fat or vegetable oil
16 medium shallots, thinly sliced
8 garlic cloves, minced
2 tablespoons freshly grated ginger
1/4 cup Thai red curry paste
5 cups brown duck stock or chicken stock
1/4 cup fish sauce
1 (14ounce) can coconut milk
3 tablespoons palm sugar or brown sugar
1/4 cup fresh lime juice
2 bunches cilantro, chopped, stems trimmed
2 limes, peeled and diced
1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced along diagonal

Steps:

Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.

RED DUCK CURRY

Red Duck Curry image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 5 servings

Number Of Ingredients 28

Ingredients

40 dried, long red chiles, rehydrated in hot water until soft
3 tablespoons chopped red onion
3 tablespoons chopped garlic
1 tablespoon chopped galangal
2 tablespoons chopped lemongrass
2 tablespoons chopped kaffir lime rind
1 coriander root
1/2 tablespoon ground cumin powder
1 tablespoon ground coriander powder
1 tablespoon shrimp paste
3 fresh long red chiles
1 cup cooking oil
Red Duck Curry:
2 tablespoons cooking oil
4 tablespoons red curry paste
1 1/2 cups coconut milk
10 ounces boneless roasted duck, cut into bite-sized pieces
4 ounces apple eggplants
4 ounces pea eggplants
10 sweet Kris tomatoes, roughly chopped
4 pineapples, cut into chunks
4 lychees, fresh or canned
2 tablespoons fish sauce
1 tablespoon sugar
1 long red chili
1 1/2 ounces sweet basil leaves
6 kaffir lime leaves
Steamed jasmine rice, for serving, optional

Steps:

To prepare the Red Curry Paste:
In a blender, combine all of the ingredients. Add a splash of water to help it blend easily. Blend until well mixed to a fine texture. Cook the paste in the oil until the paste is well cooked, about 7 to 10 minutes.
Preparation for Red Duck Curry:
Into a large saucepan over medium heat, add cooking oil and red curry paste and stir well. Add half of the coconut milk and gently stir. Add the duck, apple eggplant, pea eggplant, tomatoes, pineapple, and lychee. Bring to a boil and cook uncovered until vegetables are tender. Add the fish sauce and sugar to desired sweetness. Remove from heat and add the chili, basil, kaffir lime leaves and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

TENDER DUCK & PINEAPPLE RED CURRY

Tender duck & pineapple red curry image

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining

Provided by Barney Desmazery

Categories Dinner, Main course

Time 2h20m

Number Of Ingredients 9

Ingredients

6 duck leg
2 tbsp light brown sugar
4 tbsp red Thai curry paste
1 can coconut milk
2 tbsp fish sauce
6 kaffir lime leaves
1 small pineapple , peeled, cored and cut into chunks
1 red chilli , deseeded and finely sliced, to serve (optional)
Thai basil leaves , to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

Nutrition Facts : Calories 659 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.29 milligram of sodium

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