Duck Curry

Ingredients

• 227 g (½ pound)duck breast, sliced
• 15 ml (1 tablespoon)coconut oil
• ½onion, diced
• 2garlic cloves, minced
• 113 g (4 ounces)red curry paste
• 15 ml (1 tablespoon)fish sauce
• 1 tablespooncoconut sugar, or brown sugar
• 1red pepper, chopped
• 165 g (1 cup)pineapple chunks
• 425 g (1 can, 15 ounces)coconut milk
• 2limes, for serving
• 15 g (½ cup)fresh coriander, for serving
• To servesteamed jasmine rice

Instructions

1. 1

   Heat the oil

   Warm the coconut oil in a large, high-sided frying pan over a medium heat.

2. 2

   Soften the aromatics

   Add the onion and garlic and sauté for 3 minutes, until softened.

3. 3

   Cook the curry paste

   Stir in the red curry paste, fish sauce and coconut sugar. Sauté for 2 minutes, stirring constantly so the paste does not burn.

4. 4

   Add the fruit

   Add the red pepper and pineapple, then cook for 1 minute.

5. 5

   Simmer the sauce

   Pour in the coconut milk and bring the mixture to a simmer. Simmer for 3–5 minutes.

6. 6

   Cook the duck

   Add the sliced duck and simmer gently for 3–5 minutes, until cooked through. Do not let the curry boil, as this can make the duck tough.

7. 7

   Serve the curry

   Serve over jasmine rice, garnished with fresh lime and coriander.

What is duck curry?

Duck curry brings tender pieces of duck into a warmly spiced sauce. This version takes inspiration from Thai curry flavours, pairing red curry paste with coconut milk and balancing their savoury heat with pineapple.

The short cooking time keeps the method straightforward. Gently simmering the duck at the end helps it stay tender while the sauce comes together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 13g protein, 22g carbs, 10g fat.

The duck provides most of the protein, while the pineapple, sugar and jasmine rice contribute carbohydrates. Coconut oil and coconut milk account for much of the fat. For a more balanced plate, serve the curry with a generous portion of rice and add a side of vegetables.

Build flavour with the paste

Onion and garlic: soften these first in coconut oil to make a fragrant base for the sauce.

Red curry paste: cook it briefly with the fish sauce and sugar, stirring constantly. This helps blend the seasonings into the base, but the paste can catch if left unattended.

Balance sweet and savoury

Pineapple: its sweetness plays against the savoury curry paste and fish sauce. Add it with the pepper so it warms through without a long cooking time.

Coconut milk: this gives the sauce its creamy body and rounds out the sharper, spicier flavours. Bring it just to a simmer before adding the duck.

Keep the duck tender

Gentle heat: once the duck goes into the pan, keep the sauce at a light simmer rather than letting it boil. The recipe gives 3–5 minutes; check that the slices are cooked through.

Even slices: keeping the duck pieces similar in thickness helps them cook at a similar rate. Avoid continuing to simmer them after they are done.

Serve with rice and lime

Jasmine rice: serve the curry over steamed rice to catch the coconut sauce and make it a more substantial meal.

Fresh finish: coriander and lime are added at the table. Squeeze over lime to brighten the rich sauce, and scatter the coriander just before serving.

Make the timing work

Have the onion, garlic, pepper and duck prepared before heating the pan, since the cooking stages follow one another quickly. Start steaming the jasmine rice so it is ready when the curry finishes.

The listed total time is 32 minutes. Keep the final duck simmer within the stated 3–5 minutes and use doneness, not extra boiling, as your cue.

Recipe notes & tips

• Prepare and measure the ingredients before you start cooking, as the curry base needs regular stirring.
• Use a large, high-sided pan so the sauce can simmer without splashing.
• Stir the curry paste constantly during its 2-minute cooking time to keep it from burning.
• Keep the sauce at a gentle simmer once the duck has been added.
• Serve the lime and coriander fresh at the table for a bright finish.

Variations

• Use brown sugar: swap it for the coconut sugar if that is what you have.
• Adjust the heat: use a little less red curry paste for a milder sauce.
• Add vegetables: include sliced vegetables alongside the red pepper and pineapple.
• Change the garnish: add extra lime at the table for a sharper finish.
• Serve without rice: offer the curry on its own or with another cooked grain.

Common mistakes to avoid

• Burning the paste: stir it constantly while it cooks with the fish sauce and sugar.
• Boiling the sauce: keep it at a simmer, especially after adding the duck, to help prevent tough meat.
• Overcooking the duck: check it after 3 minutes and stop simmering once it is cooked through.
• Adding the duck too early: wait until the coconut milk has simmered for 3–5 minutes.
• Forgetting the rice: start steaming it in time to serve as soon as the curry is ready.

How to store

Refrigerate leftover curry in a covered container for up to 3 days. Reheat gently in a pan until piping hot, taking care not to boil it; store and reheat the rice separately.

Frequently asked questions