Thai · Dinner
Duck Curry with Grapes and Pineapple
Duck breast seared skin-side down until the fat renders and skin crisps, then simmered in a red curry coconut sauce with fresh pineapple and halved grapes, balanced by fish sauce and brown sugar. Fresh basil and lime finish the dish, served over jasmine rice.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
563Calories
30.4gProtein
26.3gFat
48.5gCarbs
21.2gSugar
3.6gFiber
1065mgSodium
103mgChol
13.9gSat Fat
672mgPotassium
62mgCalcium
2.8mgIron
0.8mcgVitamin B12
31mgVitamin C
gluten-free
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern, season lightly with salt, halve the grapes, and cut the pineapple into chunks.
2
Sear
Place duck skin-side down in a cold dry skillet over medium heat for 6-7 minutes until the skin turns golden and crisp and fat renders.
3
Rest
Transfer the duck to a plate and rest for 5 minutes until juices settle, then slice into thick strips.
4
Simmer
Spoon the red curry paste into the skillet over medium heat and stir for 1 minute, then pour in the coconut milk, chicken stock, fish sauce, and brown sugar, stirring to combine.
5
Simmer
Add the pineapple and grapes and simmer over medium-low heat for 4 minutes until the pineapple softens and grapes turn glossy, then return the duck slices and warm for 2 minutes.
6
Plate
Spoon jasmine rice into a bowl, ladle the duck curry and fruit over the top, and scatter with basil leaves, chili slices, and a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin scored
- 4 tbsp4 tbsp red curry paste
- 1 cup240ml coconut milk
- 2 tsp2 tsp fish sauce
- 1 cup150g fresh pineapple
- 1/2 cup70g red grapes
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp brown sugar
- 1 cup170g jasmine rice, cooked
- 2 tbsp2 tbsp fresh basil leaves
- 22 lime wedge
- 11 red chili
