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Duck Breasts with Coconut Red Curry Sauce
Recipes
Duck Breasts with Coconut Red Curry Sauce
4 servings
40 minutes total (Active 30 minutes)

Ingredients

  • 4 (7.5-oz) duck breasts
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons coconut oil
  • 1 cup jasmine rice
  • 1 tablespoon fresh ginger
  • 6 cloves garlic
  • 1 red chile pepper
  • ½ cup cilantro
  • ½ cup salted peanuts
  • 1 (3-oz) package shallots
  • ½ cup green onions
  • 1 (4-oz) jar red curry paste
  • 1 tablespoon lemongrass spice paste
  • 1 (13.66-oz) can coconut milk
  • 1 teaspoon fish sauce

Steps

    1. Thaw duck breasts by placing unopened packages in bowl under cool running water for 5–10 minutes. Heat a large cast iron skillet on medium for 2–3 minutes. Season duck breasts with 1 teaspoon salt. Add coconut oil to skillet and arrange duck in skillet, skin-side down. Cook 8–10 minutes, until fat is rendered, and skin is crisp and brown. Turn breasts over and cook 4–6 more minutes or until 125°F*. Transfer duck to cutting board to rest skin side up. Cook rice following package instructions.
    2. Peel and chop ginger; thinly slice garlic. Remove seeds and membranes from red chile pepper, then chop; chop cilantro and peanuts. Peel and slice shallots; slice green onions. Add to skillet: ginger, garlic, chile pepper, shallots, and remaining ½ teaspoon salt. Cook 5–7 minutes, stirring occasionally, until aromatics have lightly caramelized.
    3. Stir in curry and lemongrass pastes and continue cooking 2–3 minutes until fragrant. Stir in coconut milk and fish sauce and bring to a simmer; cook 10 minutes.
    4. Thinly slice duck breast; ladle curry sauce into serving bowls. Add rice and sliced duck breast; top with cilantro, green onions, and peanuts. Serve with Soy-Braised Cabbage (see recipe) on the side.
    *NOTE: the doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 940, Total Fat 64g, Sat Fat 34g, Trans Fat 0g, Chol 145mg, Sodium 2730mg, Total Carb 54g, Fiber 3g, Sugars 3g, Protein 39g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 50%