Deconstructed Thai Duck Curry with Pineapple

This delicious and simple slightly deconstructed Thai duck curry is full of the taste of Thai food cuisine.

Portrait overhead image of a deconstructed Thai Duck Curry with seared pineapple and jasmine rice served on a black textured plate

A Duck Curry!

This duck curry is not the first here, I have a fun Indian play on a chicken tikka masala made with duck breast too.

Both of these recipes share one thing in common, the desire to keep the duck pink.

I achieve that in this recipe by not cooking the duck in the curry sauce. That also helps play around with a very modern and different presentation for a curry.

That to me makes it a rather fancy show-off dish for a date night.

Whilst I love to embrace the bowl of comforting curry on occasions, both this recipe and my fancy fish curry show that it does not have to be that way!

Don’t worry though, it is not all “fur coat and no knickers” this dish is packed to the gunnels with classic Thai flavours.

The Pineapple provides the perfect sweet and sour edge to the meal.

And guess what, this whole thing takes less than 30 minutes… I’ll not tell your date if you don’t!

Portrait image of Thai red curry paste on a black serving dish with out of focus ingredients

A Guide to the Ingredients.

Let’s kick off with talking about the Thai Red Curry Paste. I make my own and there is a clicky link to take you to my recipe.

It is a relatively westernised version offering substitutions for galangal and kaffir lime. But still requires a little shopping around if you are based in the UK or US.

However, there are lots of great store-bought options out there, my favourites are Maesri and Lobo.

The other ingredient of note is the Thai Basil. Depending on where you live it can be difficult to find.

If you are struggling you can add a little mint (25%) to regular basil and get relatively close.

Portrait close up image of a deconstructed Thai Duck Curry with seared pineapple and jasmine rice

Recipe Hints and Serving Suggestions.

As you can see I like my duck pink.

The very best way to work out how your duck is cooked is to measure it with a meat thermometer.

Place your meat thermometer into the thickest part of the duck breast and take the reading. These are the temperatures you are looking for after resting.

  • Rare: 57°C
  • Medium: 62°C
  • Well Done: 67°C

If you want to cook more than medium transfer the duck breast to the oven after flipping and cook at 180°C or 350°F. This helps prevents overcooking the outer flesh.

I like this served with Jasmine rice, but it would also be wonderful with a noodle salad.

And if you have leftover pineapple may I suggest using it in my sticky pork belly recipe?

Red Thai Duck Curry Recipe

Red Thai Duck Curry Recipe

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This delicious and simple slightly deconstructed duck curry is full of the taste of Thai food and sweetened with pineapple.

Ingredients

  • 2 Duck Breasts 
  • 50 g Red Thai Curry Paste
  • 150 g Coconut Milk
  • 10 g Thai Basil
  • 200 g Pineapple
  • 1 Tbsp Fish Sauce
  • 1 Lime, Juice only

Instructions

    1. Ensure the skin of the duck is dry and score in a criss-cross pattern with a sharp knife ensuring you do not pass through to the flesh.
    2. Cut the pineapple into 1.5cm cubes.
    3. Fry off the curry paste in a frying pan for 1 minute until it becomes fragrant.
    4. Add in the Coconut milk and stir and add in half of the fresh pineapple and cook for 5 minutes on a low heat.
    5. Blitz this sauce in a blender and set aside whilst you cook your duck.
    6. Place the duck breasts skin side down on a cold pan.
    7. Turn the temperature to low to medium and cook for 10-12 minutes.
    8. When the duck begins to give off some fat add the remaining pineapple to the pan ensuring you do not move the pineapple too much.
    9. Occasionally turn the pineapple cubes to prevent them from burning.
    10. Flip the duck and turn the heat up to medium-high and cook for another 5 minutes.
    11. When your duck is cooked set aside and allow it to rest for at least 5 minutes under a foil tent.
    12. Leave the pineapple in the pan to finish caramelising, flipping occasionally.
    13. Reheat the sauce and add in the fish sauce and lime juice to taste.
    14. Just before serving chop the Thai basil and add a toss a little through the pineapple and add the rest to the curry sauce.
    15. I like to just carve my duck breast in half lengthways to serve.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 721 Total Fat: 42g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 326mg Sodium: 1471mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 63g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

19 thoughts on this Recipe:

  1. Another great recipe from you Brian. Your such a good cook, yes we cooked duck because we loved it but I like to try this one. Thanks for sharing.

    Reply
    • Thanks Melve, you are too kind, I’m definitely a hard working cook not necessarily good… But cooking is all about practice and anyone really can cook great food given a little patience.

      Reply
  2. Can’t go wrong with Thai red curry, coconut milk and pineapple! I love that flavor combo. I’ve never tried it with duck, but that looks incredible! A very special meal indeed.

    Reply
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  4. Oh man, I remember the first time I tried roasted duck. I fell in love instantly. My husband used to make dishes like this for me when we were dating… but now we’re married, what happened? Maybe I’ll just have to try and make this for him instead 😉

    Reply
  5. I’ve never tried duck before. It makes me nervous because I’m one of those heathens who likes meat to be well done. Whenever I go to a restaurant and order steak well done, I get the most disgusted looks from the wait staff. 🙂 So, my question to you then is, if I decide to prepare duck, can I cook it all the way through? Or will that just ruin the whole thing? You see, I cannot eat “pink” meat.

    Reply
    • It’s your food dude, you should definitely cook it the way you like it… Just because I may find something over cooked doesn’t mean that everyone will, in fact one of the joys of this recipe is that it is pretty simple to prepare the meat in many different ways, I have to do this as my wife likes medium rare and I am rare all the way, cooking in sauce makes that a tough job. I would definitely advise any one to get a meat thermometer to ascertain to what level a piece of meat is cooked, it is possible to remove all pinkness from duck lamb or beef and still end up with a bit of moisture, but it is a very fine line between that and charcoal and a meat thermometer is perfect for nailing that.

      Loads of people recommend crazy expensive brand names, mine cost me the equivalent of 5 dollars from Ikea and has a probe that goes in the meat in the oven and the unit beeps when the meat reaches the desired temp.

      Reply
  6. I’ve never tried making my own curry paste! Definitely plan on giving it a go along with this recipe as my husband was just telling me the other day he’d like to cook duck sometime soon.

    Reply
    • I make all of my own curry pastes MAry and once you have a little practice they are great and offer a really wonderful way to pimp your food to your own tastes adding more of what you like and less of what you don’t… And that is never a bad thing 🙂

      Reply
    • This is almost ‘Thai’ lite although packs a serious punch of chili and has all of the flvours, but plating it up in its constituent parts allows the dish to be moderated rather than having a full on Thai Red Curry-

      Reply
  7. Great idea on freezing the curry cubes. I’ll have to try that! I need to try cooking duck soon — this looks so tasty!!

    Reply
    • Thanks Whitney, freezing the cubes is genius (even if my wife argues that just because the technique is genius it does not mean I am)… I use lots of curry pastes however I usually have ‘fresh’ ingredients for them as they are less seasonal, but the basil and lemon grass are a little tougher for me to get my hands on so it is the perfect solution.

      Reply
  8. This really tasty Brian! I’ve not ever tried duck before 🙂 But I do love Thai red curry paste…and your combination with pineapple and coconut milk sounds amazing!

    Reply
    • Paige this is wonderful and keeping it all separate alows things to be cooked to perfection which I often find difficult in some curry/casserole type dishes.

      Reply

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