This is a classic Thai dish, the combination of the tender duck breast and the sharp and sweet flavours of pineapple and coconut coming together in a Thai red curry sauce. For a classic dish, it’s surprisingly quick and easy to prepare as you can see if you check out the images above. Let’s go!
- 2 duck breasts skin on.
- One packet of My Thai Curry Red Curry Paste
- 1 can of coconut milk.
- 6 cherry tomatoes.
- 200 g of pineapple chunks.
- Mild peppers and the Kaffir lime leaves optional.
Add the red curry paste to the pan with half of the coconut milk. See the notes below about coconut milk.
Heat through gently and bring to a simmer and put to one side.
Cut and reserve any peppers you are using. If you are using Kaffir lime leaves and you want to cut them finely as in the pictures above then see how to do that here.
Cut pineapple into chunks.
Add just a little frying oil to a pan and cook the duck breasts side skin down medium heat for about five minutes. Turn the duck breasts over and cook for around three minutes. These timings should result in a rare to medium duck. The skin side of the duck should be nicely browned as in the Images above.
Remove the duck breasts from the pan but don’t throw away the cooking juices. Place the duck on a plate to rest under a piece of foil.
Add the pineapple segments to the pan and let them cook in the juices turning occasionally until they are caramelised round the edges. Remove from the pan and reserve
Add the tomatoes to the pan and cook quite quickly until the skins begin to burst.
Remove from the pan add any sliced peppers to the pan and fry quickly and remove.
Reheat the sauce adjusting the consistency as you go with the remainder of the coconut milk bearing in mind that you want a fairly thick sauce.
Slice the duck breast crosswise into sections about 1 cm thick.
Arrange on a plate with the pineapple and cherry tomatoes and peppers if using and spoon the sauce over and garnish as desired.
As always using the “right” type of coconut milk is a game-changer. See here.
I don’t score the duck breast as I’m quite partial to the layer of fat underneath the skin! However if you do want to score the duck breast then make sure you don’t cut through to the flesh. My cooking timings are aimed at producing a rare/medium duck breast. If you prefer a well-cooked duck breast then adjust the timing accordingly.
Nutrition details do not include rice.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stove top
- Cuisine: Thai
- Serving Size: 1 Serving
- Calories: 347
- Sugar: 5.6 g
- Sodium: 360.9 mg
- Fat: 23.9 g
- Saturated Fat: 12 g
- Carbohydrates: 12.1 g
- Fiber: 1 g
- Protein: 22.3 g
- Cholesterol: 115.6 mg
Keywords: Duck, Red Curry, Thai