Thai Roast Duck Recipes

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BIG JOHN'S THAI ROAST DUCK WITH RED CURRY



Big John's Thai Roast Duck With Red Curry image

Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions. You can find fresh lychee at any asian market and many regular markets. If you cannot find it you can use either canned lychee or small grapes instead. This will make your curry taste a bit more sour but still delicious.

Provided by Big John

Categories     Duck

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 lb roast duck meat, chopped & Without Skin
1 2/3 cups coconut milk
1 tablespoon red curry paste
5 cherry tomatoes
10 lychees, Pits removed
1/2 cup cherry eggplant
4 kaffir lime leaves, shredded
1/4 cup sweet basil
1 Thai red chili pepper, sliced
1 teaspoon sugar
1/2 teaspoon fish sauce
1/3 cup water
2 cups jasmine rice, Cooked

Steps:

  • Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
  • In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
  • Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
  • Stir in eggplant, lychee, chili and tomato.
  • Add sugar and fish sauce, mix well.
  • Add kraffir lime leaves and basil. Stir again and remove from heat.
  • Serve immediately. Spoon over Jasmine rice.

Nutrition Facts : Calories 1221.6, Fat 45.2, SaturatedFat 39.1, Sodium 258, Carbohydrate 186.8, Fiber 13, Sugar 27.4, Protein 20.9

THAI ORANGE DUCK



Thai Orange Duck image

The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive. Reheat the curry sauce, carve the meat and combine. The fragmenting segments of orange and the deep sourness of the juice perfectly complement the oily richness of the coconut and the fat sweetness of the meat.

Provided by Nigella Lawson

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 duck breasts, 2 1/2 to 3 pounds
2 Seville oranges
1 13 1/2-ounce can coconut milk
1 1/2 tablespoons masaman or red Thai curry paste
1 1/2 cups chicken broth
3 kaffir lime leaves, cut into thin strips
5 cardamom pods, bruised
1 1/2 cups small green Thai eggplants, trimmed, or 1 cup sugar snap peas
1 cup bamboo shoots
2 tablespoons fish sauce
Chopped fresh Thai basil or cilantro, for garnis

Steps:

  • Heat broiler. Broil duck breasts until skin is crisp and meat is pink, about 5 minutes a side. Allow to rest, then slice diagonally. Alternatively, pan-fry breasts until just pink in center. Slice, and set aside.
  • With a fine microplane grater, grate zest of oranges, and set aside. In a wide saucepan, combine creamy top of coconut milk with curry paste. Place over medium-low heat, and whisk to make a smooth paste. Add rest of can of coconut milk, chicken broth, kaffir lime leaves and cardamom.
  • If using eggplants, add them to pan with duck pieces. Bring to a boil, then reduce heat to low, and simmer until eggplants are tender, about 15 minutes. Add bamboo shoots, fish sauce and orange zest. Cut one orange into peeled segments. Cut each segment in two, discarding any seeds, and add to curry. Juice remaining orange, and add juice to curry. If using sugar snaps, add them to curry, and cook 1 to 2 minutes. Pour mixture into bowls, garnish, and serve.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 977 milligrams, Sugar 11 grams

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