Duck Curry Recipes

BREAST OF DUCK CURRY

Breast of Duck Curry image

It's a great way to use your leftover breast of duck!! But you can also use chicken breast!

Provided by Elaine Benoit

Categories Dinner

Time 24m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil ((extra virgin))
2 large onions ((chopped in chunks))
2 teaspoons garlic paste ((or 2 cloves crushed))
1/2 cup yellow curry paste
15 ounces coconut milk ((1 can))
2 teaspoons fish sauce
3/4 cup chicken broth
2 cups baby spinach
2 duck breasts ((cooked or 2 chicken breasts))

Steps:

Heat a deep sauté pan on medium. Add oil and once that heats up, add onions and sauté for 10 minutes.
Add garlic and sauté for another 2 minutes.
Add yellow curry paste, fish sauce, coconut milk and chicken broth and let it come to a simmer. Cook for 5 minutes.
Add baby spinach, stir and take off heat.
With the oven rack on the highest position, turn broiler on high.
Place breasts on jelly roll pan and broil for 2 - 4 minutes. Stand there checking to make sure you don't burn the skin.
Slice duck in slices and plate. Add a veggie and spoon curry sauce on the duck breasts.
Eat
Sigh
Enjoy

Nutrition Facts : ServingSize 1 serving, Calories 383 kcal, Carbohydrate 21 g, Protein 28 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 647 mg, Fiber 4 g, Sugar 9 g

DUCK CURRY

Duck Curry image

Make and share this Duck Curry recipe from Food.com.

Provided by Baz231

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 kg peking duck
1 tablespoon oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 fresh red chili pepper, seeded and chopped
1 tablespoon red curry paste
1 tablespoon smooth peanut butter
400 ml coconut milk
1 1/4 cups chicken stock
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons chopped fresh coriander leaves

Steps:

Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
Add garlic and chilli and cook for 2 minutes.
Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
Add the duck and simmer for 10 minutes.
Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.

Nutrition Facts : Calories 805.7, Fat 55.2, SaturatedFat 27.6, Cholesterol 342.2, Sodium 704.8, Carbohydrate 10.8, Fiber 0.9, Sugar 3.6, Protein 67

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