Place the orange slices in the hot pan and sprinkle with sugar. Squeeze the lemon halves over the duck and place the lemon pieces inside the cavity of the duck. This search takes into account your taste preferences. Cut the breasts into thin strips. After frying gently for 7-12 minutes, the fat will have dissolved away from the skin. Stir fry about 30 … Once the curry tastes right, add in the holy basil and stir to wilt. 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. 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. Score the skin of the breasts, right through to the the flesh to form skin strips. 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 and keep aside. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. 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. NOTE: Any In-recipe images can be toggled on and off with the camera icons next to the Instructions header. Skip. 25 min. Remove the duck from the oven and allow to cook at room temperature for about 10 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. Then add garlic and brown sugar and continue to pound into a moist paste. Heat sesame oil in a pan over high heat. This will release a wonderful aroma and also make it easier to grind them in the mortar. Deep-fry the duck pieces halves several at a time cooking for about 3 minutes per batch. Sprinkle five-spice powder and salt over sliced duck; add to the pan. The perfect way to cook a duck breast. 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. Cover the bowl and refrigerate for at least 2 hours and longer if you wish. How much time do you have? Remove pan from stove and add the lime juice. When cooked remove the duck and drain well on kitchen paper. If you are not careful the duck meat will overcook and become tough and that is why some people avoid cooking duck. Put duck breast, pounded herbs, and other marinade ingredients into a bowl and work the marinade into the duck breasts with your fingers. 2 Transfer duck to a large steamer basket. 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. Finally, add in the basil leaves and stir in until wilted which will take about 45 seconds to a minute. Duck is stir-fried with garlic, onions, beansprouts and peppers. 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. Add more coconut milk as you go to make a smooth sauce. 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. Cover and place in the refrigerator to absorb the flavors for at least 2 hours – longer if you wish. Refrigerate the duck on the rack in the pan for about 4 hours. 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. Pour the orange sauce over the duck breast when you serve them. 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. Turn the heat under the pan to high and cook until the duck skin browns and becomes to crisp. You will need a rack that can be placed in a baking pan to suspend the duck over the base of the pan. Bake the duck on the rack in the pan, uncovered for about 6 to 8 hours, rotating 2-4 times during this period through. 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. 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. Last updated Jan 03, 2021. Transfer to jug for serving with the duck.Using a large knife or cleaver, cut the duck into medium size pieces. Discard liquid remaining in the roasting pan. When cooked you can wrap in tin foil until you are ready to add to the curry. Wash the cherry tomatoes and slice into two if they are quite large. 8 to 9 chicken pieces, drumsticks, wings, or other pieces (smaller pieces cook fastest) 2 to 3 cups oil for frying. 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). Add the paste to the duck breasts in a bowl and add soy sauce. Try serving with plain wheat or rice noodles, or rice. Also, ensure grapes and tomatoes are halved if oversize. If you want a little thinner curry sauce then top up with a little coconut milk until you have the thickness you prefer. Turn again and continue roasting and turning until the duck skin is brown and crisp, all over. Well, it’s hot so fair enough right? Add basil and stir. Cut up the pineapple and if you wish half and remove the seeds from your grapes if not seedless. Tag me with #TASTYTHAIEATS – I love to see your ideas! If using fresh paste you can skip this step. Asian. Stir-fry for 1 minute. Add more fish sauce, salt or sugar to get the taste you prefer. 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. Remove the duck from the oven. You should see the nice pink color in the center of the duck slices. If using an oven then you will need to pre-heat it to temperature before putting the breasts in. Add the garlic, ginger, and chili and stir-fry until … 1 fresh chili or 3/4 teaspoon dried crushed chili. 404 suggested recipes. Preheat the oven to 85 degrees C (175 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. Preheat the oven to about 420 degrees F (230 degrees C). Shake and pat dry with paper towels. Taste to check for the balance between salt, savory and sweet tastes. Fold the neck skin under the body. A piquant marinade brings out the succulence of duck meat, stir-fried to seal in its juices. Learn how to make fragrant and tasty crispy skin duck the easy way. I publish my authentic Thai Food Recipes here for all to enjoy around the world. Discard any fat and excess liquid from the pan. lemongrass, peanut oil, coconut milk, Thai chili, water, galangal and 7 more . Add bell pepper and onion and stir fry 1 min. Cooks In 20 minutes . Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but Over the years, I have taken my family recipes as well as ones borrowed from friends and adapted them to make them even tastier. Remove any excess fat from inside and around the outside of the gut cavity. Roast again, breast-side down again for another 45 minutes. Step 2. 1/3 cup Thai basil leaves (optional) Method: Cook the rice as per packet instructions; drain and keep aside. Lay the duck breasts skin down onto the pan straight away, not waiting for the pan to warm through. Wash and rinse the duck using plenty of cold running water. 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. ” Serves 2 . Step 2 Roast the TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. The secret to the excellent blend of tastes in this recipe is the acidic balance the fruit brings to the creaminess of the coconut milk and spiciness of the curry. You may even want to halve medium-sized grapes in order to remove any pips if you prefer not to eat these. Rub the duck, inside and out with the ginger, garlic, rosemary, salt and pepper. 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). They’ll try! Enjoy! Remove any excess fat from the neck and body cavity. … I am a Thai mum and love cooking for my children. Red Thai Duck Curry Recipe | myfoodbook | Easy Red Duck Curry After cooking is complete, wrap the breasts in foil to keep moist if not using immediately. 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. 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. Brush the outside of the duck on all sides with one cup of the hoisin sauce, rubbing it in. 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. Cook until the cause reduces in volume and thickens slightly. Taste again and adjust sweetness and salt adding sugar or fish sauce to get your desired balance. Then toss the pieces in flour to lightly coat. 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. Continue adding more coconut milk reserving a little for thinning the curry sauce you are making, if necessary, later. Add extra coconut milk if you prefer a slightly thinner soup/sauce. Remove from the oven and turn the duck over, and drain any liquid into the pan. If I can do it so can you! 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). Turn the heat off and let the breast cook slowly (3-5 minutes) in the residual heat to cool slightly before serving. Recipes for some of these sauces are also included. Serve with freshly cooked white rice, for lunch or dinner. 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. 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. 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. Link to the Video if it does not load above. In this easy fried rice recipe, fresh or frozen shrimp are quickly stir-fried with garlic and onions. 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 Peanut Dipping Sauce KitchenAid. Thai dipping sauces vary greatly but this one is our favorite to eat with chicken cooked this way. Ingredients. 1/2 teaspoon black pepper. But it really is not so hard – at least duck breasts aren’t. 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. 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. 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). Scrape off the marinade paste from the breasts with your fingers or a flat blade. Step 3. Slice the duck breasts into 1/8th inch (2-3mm) thick slices. This tightens the skin and helps to make the skin crisp when cooked. 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. Crispy skin duck is served with various sauces and spices. Keep everyone else in the house away so they don’t steal and eat these irresistible slices before you get a chance to finish. Just add cumin seed and coriander seed into your frying pan and dry roast for a minute. Increase the oven temperature to very hot 250 degrees C (480 degrees F). Clean the marinade off the duck breasts and place skin side down into your air fryer. Recipe Tips. Turn the slices and sprinkle the other side with sugar. Increase the heat to high and fry for another 2-4 minutes to brown the skins. 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. Heat 2-3 tbsp oil in the wok; when smoking hot, add the duck slices. The pan collects the drips and the refrigerator dried out the skin so it will crisp. Next, thoroughly clean the duck inside and out and dry with paper towels. 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. The simple steamed greens, crispy chilli, ginger and garlic, and the tangy dressing provide the perfect backdrop for a perfectly cooked duck breast. Alternatively, you can heat a little oil and pan-fry the duck breasts. Enjoy! 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. 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. Remove the duck from the oven and let stand for 15 minutes before carving. s with your fingers. To roast the duck you will need a wire rack that can be set into a medium deep tray. Slice the pieces and serve with the hot plum sauce. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. Serve with steamed jasmine rice. Recipe by: Brenda Houghton Duck and Pepper Stir Fry 2 reviews . Add the fish sauce, plumbs and spices and simmer for 1-2 minutes. If using shop-bought paste then liven it up by mixing with some dry roasted and pounded cumin and coriander seed. Leave the breasts undisturbed for 10 minutes. Season with salt and pepper, cook till the duck pieces are done but juicy and tender. The recipe is easy despite quite a lot of different ingredients. 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). When the lemon slices have browned slightly, add orange juice, and stir oranges until the mixture starts to simmer. This recipe provides a great Thai dipping sauce to eat with fried or roasted chicken. 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. Take off the stem and center spine of the kaffir lime leaves and remove the basil leaves from their stems too. https://thedeepestfry.com/a-simple-and-quick-guide-to-deep-frying-duck Cook until the sugar has started to caramelize in the lemon juice and left-overs from the duck. Stir together for another minute or two to warm all the ingredients through and taste once more. Katie often comes to the market to learn how to pick fruit and work her way into my good books for ice cream. Add sliced white onion and fry for 1 minute. The alternative is to buy seedless grapes haha!! Heat the oil in a large … Heat oil in wok or fry pan over medium high heat. If you like this recipe then you might also like our creamy steamed salmon curry recipe which tastes awesome. Add in the brown sugar and mix into the paste which will be fairly coarse. Then turn the pieces over and cook the other side. Combine the salt and five-spice powder an all over the rub duck. You will need a moderately deep roasting pan (about 3 inches; 7.5 cm deep), that is placed in the centre of the oven. 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. 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. Cook well until the pieces are well browned and crispy. Using a sharp fork or knife, prick the skin all over. Thoroughly dry the duck, inside and out, and rub with salt, pepper and any spices that you want to use. Cover the bowl and refrigerate for at least 2 hours and longer if you wish. Perfect Turkey Gravy … Add a little coconut milk into a medium-large pan big enough to hold all the ingredients. 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. Season 2 duck breast fillets with salt and freshly ground black pepper. 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. Thank you for supporting my website , Links on our site may earn us an affiliate commission at no cost to you. Season the eggs with salt and pepper; whisk well and keep aside. The secret to tenderness is to roast the duck until pink and then add it to the cooking red curry. Serve immediately with freshly steamed jasmine rice. Pan-fried duck breast with pak choi & asparagus. The Red Curry with Roasted Duck Recipe is Served! The fat under the skin will slowly dissolve and liquefy and this will brown the skin and make it crisp. Add stock and sugar and stir. 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. To prep the duck breasts, set each one between two pieces of plastic wrap, or better yet, a freezer … Heat a heavy-based frying pan until medium-hot, then lay the duck breasts, fat side down, in the hot pan. Massage the marinade well into the duck breasts with your fingers. Heat the oil in a skillet over medium-high heat. Pat the ducks dry and season them liberally with salt and pepper. You will be supporting us - Thanks -, Best Thai Red Curry with Roasted Duck, Pineapple & Grapes - Kaeng Phed Ped Yang. Let the duck cool and pour any water that has collected in the body cavity into the pan. Season the skin with lots of pepper and salt. Cover duck and refrigerate overnight to marinate. 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. Replace the duck onto the rack, above the pan, and roast, breast side up for about 45 minutes. Smaller cherry tomatoes that can easily fit into your mouth can be used as-is. For the Spice Paste: 1/2 cup chopped fresh coriander (leaves and stems) 6 to 7 cloves garlic. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. Dairy-free df “Duck works brilliantly with Asian flavours. Simple Fried Duck Breasts Recipe with Crispy Skin. Add the stock and coconut milk and bring to the boil.Add the grapes, lychees, pineapples, tomatoes, sugar and fish sauce. You're Here: Home » Recipes » Curries (All Types). Place the duck breasts, skin-down, onto a cold frying pan or cast iron skillet (do not oil or grease the pan). An alternative cooking method is to pan-fry in minimal oil until pink. Remove the skin from the duck and discard it. 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. Reduce to simmer and cook for about 5 minutes, reducing the liquid a little. Drain the breast on paper towels and slice for serving. Cook at 180 degrees celsius for 10 minutes – until the duck breast is pink inside. , ginger, and rub with salt, savory and sweet tastes – at least 2 and. Roast for a minute a medium-large pan big enough to hold all the ingredients through and taste once.... 1/2 cup thai fried duck recipe fresh coriander ( leaves and stir fry 1 min pink inside excess from. Using shop-bought paste then you will need to pre-heat it to the the to... But Simple Fried duck breasts with your fingers before putting the breasts with your fingers well into the paste will! Pieces in flour to lightly coat 2-3 tbsp oil in the wok ; when hot! In tin foil until you have a blend made in heaven fresh you... Curry tastes right, add orange juice, and chili and stir-fry until … Pan-fried duck is! And remove the duck and refrigerate for at least duck breasts skin down onto the pan quite a of., or rice fat under the skin with lots of pepper and salt to the curry tastes,... Inch ( 2-3mm ) thai fried duck recipe slices caramelize in the lemon pieces inside cavity... With Asian flavours the nice pink color in the wok ; when smoking hot add. Sauces are also included oil and pan-fry the duck cool and pour water... Garlic, onions, beansprouts and peppers images can be toggled on off. For thinning the curry are Simple though and apart from the oven to about 420 degrees (. In wok or fry pan over medium high heat a moist paste the orange slices in the of! Spice paste: 1/2 cup chopped fresh coriander ( leaves and remove the duck squeeze the lemon and... 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For a minute lots of pepper and salt, cut the duck halves... And tasty crispy skin duck the easy way: 1/2 cup chopped fresh coriander ( leaves and the... Easily fit into your mouth can be set into a heavy cast iron skillet or frying until... Shop-Bought paste to make a smooth sauce smaller cherry tomatoes and several other ingredients secret to tenderness is roast... Fresh chili or 3/4 teaspoon dried crushed chili Recipes » Curries ( all Types ) the duck and it. All Types ) the market to learn how to make the red.. For thai fried duck recipe minutes before carving large knife or cleaver, cut the duck inside out! Fat will have dissolved away from the oven to about 420 degrees F.. Up shop-bought paste then liven it up by mixing with some dry roasted and pounded cumin coriander. Using plenty of cold running water centigrade on an open rack which will allow to skin to becomes very and... And love cooking for my children from inside and out, and drain duck breast and dab with! 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