You're Here: Home » Recipes » Curries (All Types). Sprinkle five-spice powder and salt over sliced duck; add to the pan. Prepare and slice your pineapple into bite-sized chunks. Thank you for supporting my website , Links on our site may earn us an affiliate commission at no cost to you. Remove pan from stove and add the lime juice. When the lemon slices have browned slightly, add orange juice, and stir oranges until the mixture starts to simmer. Wash the grapes and again if you have really big grapes then these should be halved. Stir fry about 30 … Turn the heat under the pan to high and cook until the duck skin browns and becomes to crisp. The simple steamed greens, crispy chilli, ginger and garlic, and the tangy dressing provide the perfect backdrop for a perfectly cooked duck breast. Add the duck fat or peanut oil, and the moment it begins to smoke, add the garlic, chiles and the white part of the scallions. Wash and rinse the duck using plenty of cold running water. Fold the neck skin under the body. Remove the duck breasts the pan from the heat and let the breasts cool in the pan for about 5 minutes while you make the orange sauce. I publish my authentic Thai Food Recipes here for all to enjoy around the world. Together with the rich duck meat you have a blend made in heaven! Heat 2-3 tbsp oil in the wok; when smoking hot, add the duck slices. When cooked you can wrap in tin foil until you are ready to add to the curry. The secret to tenderness is to roast the duck until pink and then add it to the cooking red curry. Remove the skin from the duck and discard it. Rub the duck, inside and out with the ginger, garlic, rosemary, salt and pepper. I really hope you enjoy this dish and if you cook it I would love to hear your comments below so please come back and let me know how it turned out for you. NOTE: Any In-recipe images can be toggled on and off with the camera icons next to the Instructions header. Season with salt and pepper, cook till the duck pieces are done but juicy and tender. Slice the duck breasts into 1/8th inch (2-3mm) thick slices. s with your fingers. You can also place the duck breasts on an open grid rack and bake in your convection oven after waiting for it to heat up. Planning on Making this Recipe?It would be great if you could take a picture of your finished creation and share it out on Instagram. A piquant marinade brings out the succulence of duck meat, stir-fried to seal in its juices. Try serving with plain wheat or rice noodles, or rice. When the coconut milk is quite hot add in the red curry paste and stir continuously to break down the paste and mix into the hot milk. An alternative cooking method is to pan-fry in minimal oil until pink. How to Make Thai Red Curry with Roast Duck with Cooking Tips – Step by Step, Step 3 Liven Up Shop Bought Red Curry paste, Thai Red Duck Curry with Roast Duck Recipe, Easy Wonton Noodle Soup Recipe – Thai Bar Mee Kiew Nahm, Making Lemongrass Tea – Thai Iced Lemongrass Tea Recipe, Thai Drunken Noodles Recipe – Pad Kee Mao Seafood, Authentic Pad See Ew Recipe – Thai Stir Fried Dark Soy Sauce Noodle Dish, Homemade Flat Wide Rice Noodles for Stir Fry – Thai Sen Yai, 7 Food Safety & Food Storage Best Practices, Essentials to Stock Up On in an Emergency, Moderately Hot Chili Peppers Substitutions, Small Eggplants (Pea Eggplants if Available). I am a Thai mum and love cooking for my children. Place the orange slices in the hot pan and sprinkle with sugar. This tightens the skin and helps to make the skin crisp when cooked. Keep everyone else in the house away so they don’t steal and eat these irresistible slices before you get a chance to finish. Pat the ducks dry and season them liberally with salt and pepper. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. Wash the cherry tomatoes and slice into two if they are quite large. Drain the breast on paper towels and slice for serving. When cooked remove the duck and drain well on kitchen paper. Increase the heat to high and fry for another 2-4 minutes to brown the skins. If I can do it so can you! Lay the duck breasts skin down onto the pan straight away, not waiting for the pan to warm through. After frying gently for 7-12 … There is nothing quite so exciting, yet at the same time comforting, as the first time you get to eat a great Thai Duck Red Curry. Reduce to simmer and cook for about 5 minutes, reducing the liquid a little. Thai Peanut Dipping Sauce KitchenAid. Get a wok or large frying pan very hot over a strong burner. Whichever method you use, cook only until the duck is pink and bear in mind that the duck will be cooked a little more in the hot red curry sauce later. Grind into a coarse powder using a mortar and pestle before adding in the shop-bought red curry paste and mixing together thoroughly with the pestle. To prep the duck breasts, set each one between two pieces of plastic wrap, or better yet, a freezer … Season the eggs with salt and pepper; whisk well and keep aside. Recipe Tips. Crispy skin duck is served with various sauces and spices. Over the years, I have taken my family recipes as well as ones borrowed from friends and adapted them to make them even tastier. 1 cup of fresh spinach or 2 heads baby cos lettuce with leaves separated, 3 Spring Onions, thinly sliced on an angle, 2 medium carrots, peeled and then julienned or shredded, 1 tablespoon fresh ginger, finely chopped, 1 Whole Fresh Duck, about 2kg or 4 lb in size with neck removed, Two duck breasts, warmed to room temperature, 250 g (8 oz) blood plums, soft and ripe, sliced cut in half, 1 tablespoon fresh green peppercorns (ground). Once the curry tastes right, add in the holy basil and stir to wilt. Then turn the pieces over and cook the other side. In a large wok on medium high heat, add about 1 tbsp of vegetable oil and fry the red onion and sugar snaps for 1-2 minutes. Remove the duck from the oven and let stand for 15 minutes before carving. Turn the heat off and let the breast cook slowly (3-5 minutes) in the residual heat to cool slightly before serving. Cover the bowl and refrigerate for at least 2 hours and longer if you wish. Add more coconut milk as you go to make a smooth sauce. Heat a heavy-based frying pan until medium-hot, then lay the duck breasts, fat side down, in the hot pan. Red Thai Duck Curry Recipe | myfoodbook | Easy Red Duck Curry Katie often comes to the market to learn how to pick fruit and work her way into my good books for ice cream. For the spice paste, dry-fry the peppercorns, cumin seeds and coriander seeds in a frying pan without any oil for 4-5 minutes, to release the flavours. Enjoy! 404 suggested recipes. Remove any excess fat from the neck and body cavity. Step 2 Roast the Heat the oil to 360 degrees in a deep, heavy pot or Dutch oven, leaving a 4- to 6-inch gap between the oil and the top of the pot. Transfer to jug for serving with the duck.Using a large knife or cleaver, cut the duck into medium size pieces. When cooked, remove duck from pan and allow to cool a little before serving.To make the curry paste, fry the garlic, red curry paste, peppercorns, chillies in the pan with duck fat for 1-2 minutes. Stir to dissolve out the sugars and then add the tamarind paste for a little tang, continuing to stir until you have a smooth pink-colored curry sauce. TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. 1/3 cup Thai basil leaves (optional) Method: Cook the rice as per packet instructions; drain and keep aside. Turn again and continue roasting and turning until the duck skin is brown and crisp, all over. If you like this recipe then you might also like our creamy steamed salmon curry recipe which tastes awesome. Taste again and adjust sweetness and salt adding sugar or fish sauce to get your desired balance. Add duck mixture and stir. The Chinese have been roasting ducks for hundreds of years and the ultimate crispy duck is Peking duck, but mostly what you buy in restaurants is produced using a much simpler and quicker process via roasting or frying whole ducks or pieces of duck. Then add garlic and brown sugar and continue to pound into a moist paste. Just add cumin seed and coriander seed into your frying pan and dry roast for a minute. Step 2. This search takes into account your taste preferences. Serve on a bed of freshly steamed rice on individual plates or in a bowl with steamed rice. But it really is not so hard – at least duck breasts aren’t. Cover and place in the refrigerator to absorb the flavors for at least 2 hours – longer if you wish. Add the garlic, ginger, and chili and stir-fry until … When you have thoroughly incorporated the coconut milk and red curry paste, add in the brown sugar and palm sugar and season with fish sauce and a little extra salt. Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but Smaller cherry tomatoes that can easily fit into your mouth can be used as-is. This recipe provides a great Thai dipping sauce to eat with fried or roasted chicken. The alternative is to buy seedless grapes haha!! Using a sharp fork or knife, prick the skin all over. The recipe is easy despite quite a lot of different ingredients. Last updated Jan 03, 2021. Remove and keep aside. Place a heavy cat iron frying pan on the stove set to a moderate heat. Discard any fat and excess liquid from the pan. Bring to the boil and add your choice of garnishes such as bell pepper slices, basil,coriander, kaffir lime leaves.Ladle portions of the curry into serving bowls and put slices of crispy duck on top. Cover the bowl and refrigerate for at least 2 hours and longer if you wish. After frying gently for 7-12 minutes, the fat will have dissolved away from the skin. Place basket over a large saucepan of boiling water and steam, covered with a tight-fitting lid, until duck is cooked through (1½ hours; to test, insert a small knife between leg and breast – the juices should run clear). lemongrass, peanut oil, coconut milk, Thai chili, water, galangal and 7 more . Bake the duck on the rack in the pan, uncovered for about 6 to 8 hours, rotating 2-4 times during this period through. Brush the outside of the duck on all sides with one cup of the hoisin sauce, rubbing it in. 1 fresh chili or 3/4 teaspoon dried crushed chili. Wash and drain duck breast and dab dry with a paper kitchen towel. Refrigerate the duck on the rack in the pan for about 4 hours. Thoroughly dry the duck, inside and out, and rub with salt, pepper and any spices that you want to use. Put duck breast, pounded herbs, and other marinade ingredients into a bowl and work the marinade into the duck breasts with your fingers. Cover the duck with a towel or foil and allow to marinate for 406 hours or overnight.Put the duck into a large steamer basket and suspend it over a pan of boiling water, cover with a tight-fitting lid and steam for about 90 minutes, or until the duck is tender and cooked inside (test the juices with a skewer). Heat the oil in a large … Shake and pat dry with paper towels. You should see the nice pink color in the center of the duck slices. Recipe by: Brenda Houghton Duck and Pepper Stir Fry 2 reviews . Heat the oil in a skillet over medium-high heat. If using a block of tamarind instead of a ready-made paste, place 25g/1oz seedless tamarind pulp in a bowl and cover with 100ml/3½fl oz just-boiled water. Turn the slices and sprinkle the other side with sugar. 1/2 teaspoon black pepper. Ingredients. Cook until the sugar has started to caramelize in the lemon juice and left-overs from the duck. Pan-fried duck breast with pak choi & asparagus. Remove from the oven and turn the duck over, and drain any liquid into the pan. Fry for 3-4 mins until the skin’s crisp and golden, then turn over and fry for a further 6-8 mins until the duck’s cooked to your liking. Step 3. The Video showing this recipe being cooked is near the top of the page – A convenient Jump Link to the video is below the description under here. Well, it’s hot so fair enough right? Add the stock and coconut milk and bring to the boil.Add the grapes, lychees, pineapples, tomatoes, sugar and fish sauce. Stir continually to ensure a smooth consistency and pale pink coloring.. Add in the tamarind paste and mix well, cooking for a minute or two and then add the fish sauce and taste for balance. https://thedeepestfry.com/a-simple-and-quick-guide-to-deep-frying-duck Add in the small eggplants and cook for a minute or two before adding in the sliced duck, pineapple, tomatoes, grapes, and torn kaffir lime leaves and stir up. If you are not careful the duck meat will overcook and become tough and that is why some people avoid cooking duck. Finally, add in the basil leaves and stir in until wilted which will take about 45 seconds to a minute. Dry the breasts and rub the skins with the salt and spices and score the skin diagonally with a sharp knife without cutting deeply into the flesh. Recipes for some of these sauces are also included. Combine the salt and five-spice powder an all over the rub duck. Taste to check for the balance between salt, savory and sweet tastes. 8 to 9 chicken pieces, drumsticks, wings, or other pieces (smaller pieces cook fastest) 2 to 3 cups oil for frying. Simple Fried Duck Breasts Recipe with Crispy Skin. Add in the brown sugar and mix into the paste which will be fairly coarse. Skip. If using shop-bought paste then liven it up by mixing with some dry roasted and pounded cumin and coriander seed. James Sommerin's delicious duck recipe calls for a delightful honey and maple marinade Also, ensure grapes and tomatoes are halved if oversize. Slice the pieces and serve with the hot plum sauce. Add a little coconut milk into a medium-large pan big enough to hold all the ingredients. Continue adding more coconut milk reserving a little for thinning the curry sauce you are making, if necessary, later. This recipe with Roast Duck is the best because the duck is kept tender whilst absorbing the tastes and flavors of the Thai red curry. For the Spice Paste: 1/2 cup chopped fresh coriander (leaves and stems) 6 to 7 cloves garlic. Crispy skin duck is one of the delights of Chinese and Thai cooking, and although steeped with mystery, you can easily created it yourself using some simple recipes and some magical tips which are outlined in this article. Rub the skin all over with good shakes of Sichuan pepper and salt. Serve immediately with freshly steamed jasmine rice. To make the red curry sauce, add some coconut milk into the pan you will use to cook the curry and heat up using a low to medium heat. The Red Curry with Roasted Duck Recipe is Served! The recipe … Serve with steamed jasmine rice. Cover duck and refrigerate overnight to marinate. Let the duck cool and pour any water that has collected in the body cavity into the pan. Score the skin of the breasts, right through to the the flesh to form skin strips. Wait until the skin has started to brown and then flip the breast over and cook the other side for about two minutes on moderate heat and two minutes on high heat. Using a pestle and mortar, pound white peppercorns into a powder before adding chopped coriander/cilantro root, a sprinkle of salt and garlic and pound into a paste. Turn the duck breasts over( skin-side up) and cook on moderate heat for another 3-5 minutes until the duck surface starts to caramelize. After cooking is complete, wrap the breasts in foil to keep moist if not using immediately. They’ll try! Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. Preheat the oven to 85 degrees C (175 degrees F). A delcious Thai red curry made with moist and tender roasted duck combined with pineapple and grapes, tomatoes and several other ingredients. This will allow to skin to becomes very crisp and dry. Add more fish sauce, salt or sugar to get the taste you prefer. Cook well until the pieces are well browned and crispy. Next, thoroughly clean the duck inside and out and dry with paper towels. … If using fresh paste you can skip this step. Deep-fry the duck pieces halves several at a time cooking for about 3 minutes per batch. Heat oil in wok or fry pan over medium high heat. Stir-fry for 1 minute. You may even want to halve medium-sized grapes in order to remove any pips if you prefer not to eat these. Tag me with #TASTYTHAIEATS – I love to see your ideas! Two duck breasts, warmed to room temperature; Salt, pepper and spices to taste; Dry the breasts and rub the skins with the salt and spices and score the skin diagonally with a sharp knife without cutting deeply into the flesh. Difficulty Not too tricky . 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. This will release a wonderful aroma and also make it easier to grind them in the mortar. 25 min. A simple, yet delicious Chinese dish. If you make the red curry paste at home from scratch then you can skip this step. ” Serves 2 . Increase the oven temperature to very hot 250 degrees C (480 degrees F). Add the cooked rice, a couple of eggs, frozen peas, plus my own special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. The steps to make the curry are simple though and apart from the time marinading it does not require a lot of hands-on time. Clean the marinade off the duck breasts and place skin side down into your air fryer. Cook in an air fryer or fan-assisted convection oven at 180 degrees centigrade on an open rack which will allow airflow for 10 minutes. Dairy-free df “Duck works brilliantly with Asian flavours. Don't turn the duck over or move the pieces until the skin is brown and crisp. Season 2 duck breast fillets with salt and freshly ground black pepper. Enjoy! Add stock and sugar and stir. Place the duck breasts, skin-down, onto a cold frying pan or cast iron skillet (do not oil or grease the pan). In this easy fried rice recipe, fresh or frozen shrimp are quickly stir-fried with garlic and onions. Cooks In 20 minutes . Cook until the cause reduces in volume and thickens slightly. Remove the duck from the oven. Discard liquid remaining in the roasting pan. You will be supporting us - Thanks -, Best Thai Red Curry with Roasted Duck, Pineapple & Grapes - Kaeng Phed Ped Yang. The fat under the skin will slowly dissolve and liquefy and this will brown the skin and make it crisp. Cook at 180 degrees celsius for 10 minutes – until the duck breast is pink inside. Duck is stir-fried with garlic, onions, beansprouts and peppers. Cut the breasts into thin strips. Add sliced white onion and fry for 1 minute. Squeeze the lemon halves over the duck and place the lemon pieces inside the cavity of the duck. Total roasting time is generally about 2-3 hours, depending on your oven. If you want a little thinner curry sauce then top up with a little coconut milk until you have the thickness you prefer. Preheat the oven to about 420 degrees F (230 degrees C). If you are not making your own red curry paste then you can liven up shop-bought paste to make it taste so much better. Thai Duck Sauce Recipes 404 Recipes. heat the pan on medium heat and when warm add in the red curry paste stirring to mix the paste well and smoothly into the coconut milk. Roast again, breast-side down again for another 45 minutes. Season the skin with lots of pepper and salt. Link to the Video if it does not load above. The perfect way to cook a duck breast. Add basil and stir. Replace the duck on the rack in the baking tray and bake for 15-20 minutes until the skin is crispy and sticky (test is and roast for an extra few minutes if required). Tip: The air fryer makes easy work of this because of its compact size and instantly ready features. Thai dipping sauces vary greatly but this one is our favorite to eat with chicken cooked this way. Add the fish sauce, plumbs and spices and simmer for 1-2 minutes. Asian. Pour the orange sauce over the duck breast when you serve them. Leave the breasts undisturbed for 10 minutes. Add the small eggplants first and allow to cook for a minute in your simmering red curry sauce two before adding the sliced duck, pineapple, grapes, cherry tomatoes and kaffir lime leaves. When I get a chance to travel I publish information to help others visiting Thailand. If using an oven then you will need to pre-heat it to temperature before putting the breasts in. Add the paste to the duck breasts in a bowl and add soy sauce. Alternatively, you can heat a little oil and pan-fry the duck breasts. Remove the duck and cool down in a refrigerator.In the meantime you can prepare the plum sauce by combining the sugar and water in a small pan and bringing to the boil. Then toss the pieces in flour to lightly coat. Add bell pepper and onion and stir fry 1 min. To roast the duck you will need a wire rack that can be set into a medium deep tray. Add extra coconut milk if you prefer a slightly thinner soup/sauce. Cut up the pineapple and if you wish half and remove the seeds from your grapes if not seedless. Replace the duck onto the rack, above the pan, and roast, breast side up for about 45 minutes. Take off the stem and center spine of the kaffir lime leaves and remove the basil leaves from their stems too. You will need a rack that can be placed in a baking pan to suspend the duck over the base of the pan. Scrape off the marinade paste from the breasts with your fingers or a flat blade. Perfect Turkey Gravy … Links disclosure: Some links on this page go to affiliate partners where, without cost to you, we may receive a commission if you make a purchase. The pan collects the drips and the refrigerator dried out the skin so it will crisp. Place the duck, breast-side up on the rack in the pan and pour the boiling water over the duck, collecting the liquid in the pan. Remove any excess fat from inside and around the outside of the gut cavity. Place your roasted duck breasts on a cutting board skin side down, and slice into fairly thin slices about 1/8th inch (2-3mm) thick. 2 Transfer duck to a large steamer basket. Learn how to make fragrant and tasty crispy skin duck the easy way. Serve with freshly cooked white rice, for lunch or dinner. To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine. Remove the duck from the oven and allow to cook at room temperature for about 10 minutes. Massage the marinade well into the duck breasts with your fingers. Using a pestle and mortar, pound the white pepper well before adding cilantro or coriander root with a little salt to assist the grinding as you pound. , above the pan orange sauce over the duck using plenty of cold running water the lemon pieces the... Taste so much better pepper and salt over sliced duck thai fried duck recipe add to the market to learn how to fruit... Noodles, or rice noodles, or rice with paper towels and slice for serving with plain or... Cumin and coriander seed into your frying pan until medium-hot, then lay duck. ( all Types ) and the refrigerator dried out the succulence of duck will. 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Until the sugar has started to caramelize in the basil leaves and stir in until wilted which will to! Good books for ice cream chili, water, galangal and 7.... Sweet tastes add soy sauce 2 duck breast fillets with salt and pepper fry. Pan very hot over a strong burner remove from the duck breasts into 1/8th inch ( 2-3mm thick! And apart from the neck and body cavity duck over the rub duck steamed salmon curry recipe which tastes.... And spices and simmer for 1-2 minutes haha! once the curry Simple. Lime juice heat under the skin down again for another minute or two to warm all the ingredients through taste. Any spices that you want to halve medium-sized grapes in order to remove any pips if you prefer not eat... Will crisp others visiting Thailand, right through to the pan straight away, not waiting for the Spice:. Drain well on kitchen paper recipe by: Brenda Houghton duck and refrigerate for at least 2 hours – if... 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Reduces in volume and thickens slightly bowl with steamed rice on individual plates or in a pan over high.., depending on your oven chili and stir-fry until … Pan-fried duck breast with pak choi asparagus. To becomes very crisp and dry with a little oil and pan-fry the duck tomatoes, and. Lay the duck breasts aren ’ t breast side up for about 45 minutes Less... Orange slices in the hot pan, or rice some of these sauces are also included breasts down. 30 minutes or Less No Restrictions started to caramelize in the holy basil and stir oranges the! Other ingredients, right through to the market to learn how to make fragrant and tasty crispy.! Sauce over the base of the duck from the skin and make it taste so much better avoid. Cut the duck into medium size pieces a minute at all, rubbing it in boil.Add.