Recipes....Thai Mango Curry Duck Pinterest yummy
This recipe for Mango Curry Duck is a delicious Thai curry dish that’s loaded with rich, fragrant flavors and really easy to make at home.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dishes
Ingredients
4 boneless (8 ounce) duck breasts (Pekin/Long Island)
1 tablespoon coconut or vegetable oil
4 cloves garlic, minced
1 red bell pepper, cored, seeded and sliced into thin strips
1-1/3 cups coconut milk
1-1/2 to 2 tablespoons red curry paste (or more to taste – see notes)
1-1/2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons freshly squeezed lime juice
2 mangoes, peeled, pitted and cut into chunks
2 scallions, chopped
2 tablespoons chopped fresh cilantro (optional)
4 servings steamed jasmine rice
Instructions
Being careful not to cut into the meat, score the skin on each duck breasts in a crosshatch pattern at 1/4-inch intervals. Season both sides with salt and pepper.
Place the duck breasts, skin side down in a heavy frying pan over medium heat (about 275°F) to render the fat. You want to see the fat begin to melt and sizzle slightly, but you are not trying to achieve a quick sear at this point.
Without turning, continue cooking the duck for 6 to 10 minutes, or until the majority of the fat has rendered from the breast and the skin is golden brown and crisp.
Once the duck skin is crisp, pour off the fat and turn the breasts over. Raise the heat slightly and continue cooking until an instant read thermometer inserted into the thickest part of the breast registers 125°F (medium-rare), 3 to 6 minutes.
Transfer the duck breasts to a cutting board and allow them to rest for 10 minutes before cutting into 1/4-inch thick slices.
While the duck is cooking, add the coconut milk, curry paste, fish sauce, sugar and lime juice to a bowl and whisk until smooth and well blended. Taste and add more curry paste if desired. Set aside.
Return the pan you cooked the duck in to the stove over medium-high heat.
Add the minced garlic and red bell pepper strips and stir-fry just until the garlic is fragrant, 1 minute.
Stir in the coconut milk mixture and bring it to a slow simmer. Cook for 5 minutes, stirring often, then add the mango and scallions.
Return the duck to the pan, coat in sauce and simmer just long enough to heat through.
To serve, plate individual portions of jasmine rice, duck, mango and bell pepper. Spoon some sauce over each serving and garnish with chopped cilantro.
Transfer the remaining sauce to a serving bowl to pass at the table.
Cookpad
This recipe for Mango Curry Duck is a delicious Thai curry dish that’s loaded with rich, fragrant flavors and really easy to make at home.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dishes
Ingredients
4 boneless (8 ounce) duck breasts (Pekin/Long Island)
1 tablespoon coconut or vegetable oil
4 cloves garlic, minced
1 red bell pepper, cored, seeded and sliced into thin strips
1-1/3 cups coconut milk
1-1/2 to 2 tablespoons red curry paste (or more to taste – see notes)
1-1/2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons freshly squeezed lime juice
2 mangoes, peeled, pitted and cut into chunks
2 scallions, chopped
2 tablespoons chopped fresh cilantro (optional)
4 servings steamed jasmine rice
Instructions
Being careful not to cut into the meat, score the skin on each duck breasts in a crosshatch pattern at 1/4-inch intervals. Season both sides with salt and pepper.
Place the duck breasts, skin side down in a heavy frying pan over medium heat (about 275°F) to render the fat. You want to see the fat begin to melt and sizzle slightly, but you are not trying to achieve a quick sear at this point.
Without turning, continue cooking the duck for 6 to 10 minutes, or until the majority of the fat has rendered from the breast and the skin is golden brown and crisp.
Once the duck skin is crisp, pour off the fat and turn the breasts over. Raise the heat slightly and continue cooking until an instant read thermometer inserted into the thickest part of the breast registers 125°F (medium-rare), 3 to 6 minutes.
Transfer the duck breasts to a cutting board and allow them to rest for 10 minutes before cutting into 1/4-inch thick slices.
While the duck is cooking, add the coconut milk, curry paste, fish sauce, sugar and lime juice to a bowl and whisk until smooth and well blended. Taste and add more curry paste if desired. Set aside.
Return the pan you cooked the duck in to the stove over medium-high heat.
Add the minced garlic and red bell pepper strips and stir-fry just until the garlic is fragrant, 1 minute.
Stir in the coconut milk mixture and bring it to a slow simmer. Cook for 5 minutes, stirring often, then add the mango and scallions.
Return the duck to the pan, coat in sauce and simmer just long enough to heat through.
To serve, plate individual portions of jasmine rice, duck, mango and bell pepper. Spoon some sauce over each serving and garnish with chopped cilantro.
Transfer the remaining sauce to a serving bowl to pass at the table.
Cookpad
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