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19 responses to “Thai Red Curry Duck”

  1. Damon

    Do you think this recipe would work well for shovelers or other strong flavoured ducks? Looks tasty, can’t wait to try it.

  2. Guy B.


    You also “almost” have several copies of your duck cookbook sold! Press, print, and shelve, so that we the fans can start shelling out to make them disappear. We can’t wait for the book release! The recipe looks delicious and can’t wait to try it, along with all the new recipes in your Duck Cook Book. Tell your publisher that the cookbook zombies are hungry for recipe brains. Thanks for using us as Guinea pigs on this recipe!

  3. Melanie Marchand

    It’s funny, I lived in Thailand and had curry with duck as a staple – but never with pinapple in it. I had been led to believe that it was an American addition.. But if it passes the Thai mother test of approval, it must be a regional difference. I ADORE the taste of it with the pineapple! I think this is an easy way to start a non-duck lover on the path to enlightenment. Nice Job, Hank!

  4. The Idiot

    I think no duck curry – green or red – is complete without pea aubergines. Those little bullets of bitterness really work against the rich meat!

    there are a host of fantastic South East Asian duck recipes; a personal favourite is duck braised in spiced orange juice. I had it in Can Tho and ended up eating three dishes of it!!!

  5. Jeff @ Cheeseburger

    This Thai red curry duck looks very delicious. By the way, I’m looking forward to your duck and goose cookbook.

  6. A Hunter's Guide To The Perfect Meal - Petersen's Hunting

    […] you’re going the spicy food route—like Thai Red Curry Duck or Pheasant Buffalo Wings—I’d stick with an India Pale Ale (IPA) or a Belgian beer. IPAs […]

  7. Ani

    I’m looking for a mango/chicken curry recipe. Do you think It would taste good with this curry sauce?

  8. Lucia Piggott

    Well my step dad made this for us and it actually tasted quite nice since it was my step dad who made it.

  9. Ngaire Barrier

    This is the second time my partner has cooked this for me. First he cooks the duck in a crock pot before stripping the carcass for the curry. Delicious…I have enjoyed it both times and I’m pretty fussy(says hubby:)
    He doesn’t cook often but this one I could honestly say is FAIL proof…lol

  10. aw

    I just want to be clear. I have skinless goose breast. I am cooking the thin sliced breast IN the curry right? It is not precooked at all? And this only takes a few minutes?

  11. Claudio

    Made your Thai Red Curry Duck (I used wild mallard I got opening day) and it was awesome! Even my dad who does not like spicy and sweet together cleaned his plate. This was my first time cooking anything with duck, and the recipe was easy to follow with great results. I’ve used some of your other recipes and have not been disappointed yet. Thank you and keep up the great work!

  12. Jeff

    I made this Tuesday night, using dried lemongrass, dried shallots in lieu of the yellow onion, 2 tiny dried sweet chiles, and dried cilantro. I used about half of the called for amount of the dried stuff, and man-o-man it was awesome! I had 2 mallard breasts to toss in – the duck tasted great as did everything else. Will make this again as soon as I get more duck!

  13. Don

    Another winner Hank! A good hearty winter meal. Made this with a goldeneye and a scaup. I enjoy spicy food, but two serranos were plenty–six and you’d be hearing from my attorney. Thanks for posting this recipe, and for such a helpful site.

  14. Thomas Archdeacon

    Just wanted to throw in my $0.02, this recipe was great–used on skin-on Mallard breasts and was one of the better duck recipes I’ve made.

  15. Patricia Bryant

    I wanted to try something different with duck breast. OH MY! This is my go to duck recipe. Slicing the breast so thin and adding it at the end it was perfect. This receipt needs no adjustments, all I can say is Bon Appetit and
    thank you for sharing your recipes.

  16. Thai Red Curry with wild duck - Utah Wildlife Network

    […] ways of preparing wild game and tried out this recipe with a few minor omissions and variations:…y-duck-recipe/ Started with two of the most fatty mallard breasts I've ever had. Seared them skin side down to […]

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