Roast Duck Curry Recipes

BREAST OF DUCK CURRY

Steps:

• Heat a deep sauté pan on medium. Add oil and once that heats up, add onions and sauté for 10 minutes.
• Add garlic and sauté for another 2 minutes.
• Add yellow curry paste, fish sauce, coconut milk and chicken broth and let it come to a simmer. Cook for 5 minutes.
• Add baby spinach, stir and take off heat.
• With the oven rack on the highest position, turn broiler on high.
• Place breasts on jelly roll pan and broil for 2 - 4 minutes. Stand there checking to make sure you don't burn the skin.
• Slice duck in slices and plate. Add a veggie and spoon curry sauce on the duck breasts.
• Eat
• Sigh
• Enjoy

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY

Steps:

• Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
• With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
• Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.