After cooking is complete, wrap the breasts in foil to keep moist if not using immediately. Also, ensure grapes and tomatoes are halved if oversize. 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. Thoroughly dry the duck, inside and out, and rub with salt, pepper and any spices that you want to use. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. Total roasting time is generally about 2-3 hours, depending on your oven. This search takes into account your taste preferences. Add the paste to the duck breasts in a bowl and add soy sauce. You should see the nice pink color in the center of the duck slices. 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. Add duck mixture and stir. Bake the duck on the rack in the pan, uncovered for about 6 to 8 hours, rotating 2-4 times during this period through. Turn the slices and sprinkle the other side with sugar. 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. You will need a moderately deep roasting pan (about 3 inches; 7.5 cm deep), that is placed in the centre of the oven. The Red Curry with Roasted Duck Recipe is Served! Recipes for some of these sauces are also included. Clean the marinade off the duck breasts and place skin side down into your air fryer. Serve with freshly cooked white rice, for lunch or dinner. The perfect way to cook a duck breast. After frying gently for 7-12 … After frying gently for 7-12 minutes, the fat will have dissolved away from the skin. Turn the heat under the pan to high and cook until the duck skin browns and becomes to crisp. Step 2. Step 2 Roast the Serve immediately with freshly steamed jasmine rice. 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. Then turn the pieces over and cook the other side. TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. Rub the duck, inside and out with the ginger, garlic, rosemary, salt and pepper. 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. 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). Serve with steamed jasmine rice. Remove the duck from the oven. Difficulty Not too tricky . Cut up the pineapple and if you wish half and remove the seeds from your grapes if not seedless. Add in the brown sugar and mix into the paste which will be fairly coarse. If using fresh paste you can skip this step. Remove the skin from the duck and discard it. 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. 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). 25 min. Increase the oven temperature to very hot 250 degrees C (480 degrees F). 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. Brush the outside of the duck on all sides with one cup of the hoisin sauce, rubbing it in. Learn how to make fragrant and tasty crispy skin duck the easy way. Thai Duck Sauce Recipes 404 Recipes. Reduce to simmer and cook for about 5 minutes, reducing the liquid a little. Massage the marinade well into the duck breasts with your fingers. Alternatively, you can heat a little oil and pan-fry the duck breasts. The fat under the skin will slowly dissolve and liquefy and this will brown the skin and make it crisp. 1 fresh chili or 3/4 teaspoon dried crushed chili. 404 suggested recipes. I am a Thai mum and love cooking for my children. Add stock and sugar and stir. Heat sesame oil in a pan over high heat. Lay the duck breasts skin down onto the pan straight away, not waiting for the pan to warm through. Refrigerate the duck on the rack in the pan for about 4 hours. Season the eggs with salt and pepper; whisk well and keep aside. 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. The alternative is to buy seedless grapes haha!! 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. 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. Just add cumin seed and coriander seed into your frying pan and dry roast for a minute. The secret to tenderness is to roast the duck until pink and then add it to the cooking red curry. Season with salt and pepper, cook till the duck pieces are done but juicy and tender. Season 2 duck breast fillets with salt and freshly ground black pepper. Remove and keep aside. Stir-fry for 1 minute. Skip. You may even want to halve medium-sized grapes in order to remove any pips if you prefer not to eat these. This will release a wonderful aroma and also make it easier to grind them in the mortar. Pour the orange sauce over the duck breast when you serve them. Wash the grapes and again if you have really big grapes then these should be halved. Roast again, breast-side down again for another 45 minutes. Cook until the sugar has started to caramelize in the lemon juice and left-overs from the duck. Cook until the cause reduces in volume and thickens slightly. If you like this recipe then you might also like our creamy steamed salmon curry recipe which tastes awesome. 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. Thank you for supporting my website , Links on our site may earn us an affiliate commission at no cost to you. 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. 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. NOTE: Any In-recipe images can be toggled on and off with the camera icons next to the Instructions header. You're Here: Home » Recipes » Curries (All Types). Cover the bowl and refrigerate for at least 2 hours and longer if you wish. lemongrass, peanut oil, coconut milk, Thai chili, water, galangal and 7 more . Increase the heat to high and fry for another 2-4 minutes to brown the skins. I publish my authentic Thai Food Recipes here for all to enjoy around the world. Tag me with #TASTYTHAIEATS – I love to see your ideas! 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). Heat a heavy-based frying pan until medium-hot, then lay the duck breasts, fat side down, in the hot pan. 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. Discard any fat and excess liquid from the pan. Replace the duck onto the rack, above the pan, and roast, breast side up for about 45 minutes. 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. Heat the oil in a skillet over medium-high heat. They’ll try! Shake and pat dry with paper towels. How much time do you have? Add bell pepper and onion and stir fry 1 min. Place the duck breasts, skin-down, onto a cold frying pan or cast iron skillet (do not oil or grease the pan). Continue adding more coconut milk reserving a little for thinning the curry sauce you are making, if necessary, later. You will be supporting us - Thanks -, Best Thai Red Curry with Roasted Duck, Pineapple & Grapes - Kaeng Phed Ped Yang. 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. 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. Step 3. When cooked you can wrap in tin foil until you are ready to add to the curry. When cooked remove the duck and drain well on kitchen paper. Add the stock and coconut milk and bring to the boil.Add the grapes, lychees, pineapples, tomatoes, sugar and fish sauce. Remove the duck from the oven and let stand for 15 minutes before carving. 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. 8 to 9 chicken pieces, drumsticks, wings, or other pieces (smaller pieces cook fastest) 2 to 3 cups oil for frying. When the lemon slices have browned slightly, add orange juice, and stir oranges until the mixture starts to simmer. Heat 2-3 tbsp oil in the wok; when smoking hot, add the duck slices. Ingredients. Turn again and continue roasting and turning until the duck skin is brown and crisp, all over. Add more fish sauce, salt or sugar to get the taste you prefer. But it really is not so hard – at least duck breasts aren’t. Recipe by: Brenda Houghton Duck and Pepper Stir Fry 2 reviews . Combine the salt and five-spice powder an all over the rub duck. Wash and rinse the duck using plenty of cold running water. Get a wok or large frying pan very hot over a strong burner. A delcious Thai red curry made with moist and tender roasted duck combined with pineapple and grapes, tomatoes and several other ingredients. Together with the rich duck meat you have a blend made in heaven! In this easy fried rice recipe, fresh or frozen shrimp are quickly stir-fried with garlic and onions. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. Don't turn the duck over or move the pieces until the skin is brown and crisp. Preheat the oven to 85 degrees C (175 degrees F). 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. Thai dipping sauces vary greatly but this one is our favorite to eat with chicken cooked this way. Discard liquid remaining in the roasting pan. Take off the stem and center spine of the kaffir lime leaves and remove the basil leaves from their stems too. To prep the duck breasts, set each one between two pieces of plastic wrap, or better yet, a freezer … Sprinkle five-spice powder and salt over sliced duck; add to the pan. Taste to check for the balance between salt, savory and sweet tastes. Slice the pieces and serve with the hot plum sauce. If I can do it so can you! Cook at 180 degrees celsius for 10 minutes – until the duck breast is pink inside. James Sommerin's delicious duck recipe calls for a delightful honey and maple marinade Place a heavy cat iron frying pan on the stove set to a moderate heat. 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. Pan-fried duck breast with pak choi & asparagus. Asian. Duck is a rich meat with quite closely packed meat fibers. 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. When I get a chance to travel I publish information to help others visiting Thailand. Stir fry about 30 … Well, it’s hot so fair enough right? A simple, yet delicious Chinese dish. 1/2 teaspoon black pepper. 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). Wash the cherry tomatoes and slice into two if they are quite large. Enjoy! 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. Remove from the oven and turn the duck over, and drain any liquid into the pan. Drain the breast on paper towels and slice for serving. 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. Season the skin with lots of pepper and salt. 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. Heat oil in wok or fry pan over medium high heat. Add extra coconut milk if you prefer a slightly thinner soup/sauce. To roast the duck you will need a wire rack that can be set into a medium deep tray. s with your fingers. Add the garlic, ginger, and chili and stir-fry until … An alternative cooking method is to pan-fry in minimal oil until pink. 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. 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. 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