• Skip to content

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Home
  • About
  • Buy My Books
  • Where’s Hank?
  • Wild Game
    • Venison Recipes
    • Duck and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove and Pigeon Recipes
    • Wild Pig and Bear Recipes
    • Wild Game Sauces
    • Chilindron, The Ultimate Wild Game Stew
  • Charcuterie
    • Fresh Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon and Trout Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Foraging
    • Wild Greens and Herbs
    • Mushroom Recipes
    • Acorns, Nuts, Starches
    • Pickles and Preserved Foods
    • Berries, Sweets and Syrups
    • Unusual Vegetables
Share266
Pin1K
Tweet
Email
Yum130
Share
Reddit
2K Shares

Thai Red Curry Duck

By Hank Shaw 25 Comments

Print Friendly, PDF & Email
thai red curry duck recipe
Photo by Holly A. Heyser

One of my favorite recipes in my cookbook Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild is a Thai green curry duck. This is an alternate version, one that’s every bit as popular in Thailand.

I consider myself a pretty good cook, but whenever I venture outside the Western tradition I try to seek out people who know more about the food than I do. In this case, my friend Jax Phongsavath’s mom. Jax is as American as I am, but her mom is from Thailand.

Nervously, I ran my green curry past her. I was overjoyed to get the “Thai Mom Seal of Approval” for that recipe. Only thing Jax said to me was that her mom usually made red curry with duck.

So here it is: Red curry duck with a Thai mom’s seal of approval. Hope you like it!

Thai red curry duck
Photo by Holly A. Heyser

Serve this with white steamed rice and a crisp beer, or an off-dry white wine such as a Gewurztraminer. Once you make this recipe, you can reheat it as leftovers for a few days.

If you’re looking for something Asian, but a little different to make with your duck legs, try my Sriracha Honey Lime Duck Legs instead.


Duck Duck Goose Book

Like the Recipe? Buy the Book!

You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose.

Buy from Amazon
5 from 2 votes
thai red curry duck recipe
Print
Thai Red Curry Duck
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
You can make this dish with any wild or domestic duck or goose, and you can use either skin-on or skinless breast meat. I used skinless breast meat here. If you want to use skin-on, sear the skin side of the duck breast until it's crispy and set aside; don't cook the meat side. Follow the recipe as written from there. Most of the ingredients here are available at any major supermarket, and those that might be hard to find I've listed as optional. But each one adds to the authentic Thai flavor, so try to get them if you can. The curry paste is the most vital: If you can't find it in your market, you can buy red curry paste online.
Course: Main Course
Cuisine: Thai
Serves: 4 people
Author: Hank Shaw
Ingredients
  • 1 tablespoon peanut oil
  • 1 tablespoon minced lemongrass (optional, white parts only)
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 yellow onion, sliced thinly top to root
  • 2 to 6 small hot chiles, chopped
  • 1/4 cup Thai red curry paste
  • 1 13- ounce can coconut milk
  • 2 tablespoon fish sauce (optional)
  • 1 pound diced, peeled potatoes
  • 2 tablespoons sugar (palm sugar if you can get it)
  • 1 cup pineapple chunks
  • 1 pound duck or goose breasts, sliced thin
  • Lime juice to taste
  • 1/4 cup roughly chopped cilantro
Instructions
  1. Heat the peanut oil in a wok or a heavy saute pan over high heat. The moment it smokes, add the lemongrass, ginger and garlic and stir-fry for 1 minute. Add the onion and chiles stir-fry another minute or two, then mix in the curry paste. Stir-fry the curry paste until it begins to separate a little, about 2 minutes.
  2. Pour in the coconut milk and stir well to combine. Fill up the coconut milk can with water and pour that in, too. Add the fish sauce and the potatoes and simmer, covered, until the potatoes are almost tender, about 15 to 20 minutes.
  3. When the potatoes are just about tender, add the pineapple chunks and the sugar. Add salt or more fish sauce to taste. Cook the pineapple for a minute or two before adding in the sliced duck breast.
  4. The duck breast will release some juice in a minute or two. When it does, stir the curry well and add the cilantro and lime juice to taste. Turn off the heat and serve immediately over white rice.

 

slow roast duck recipe

More Duck Recipes

You can find recipes for every kind of duck and goose, wild or farmed, right here on Hunter Angler Gardener Cook!

Read More

Share266
Pin1K
Tweet
Email
Yum130
Share
Reddit
2K Shares

Filed Under: Asian, Ducks and Geese, Featured, Recipe, Wild Game Tagged With: asian recipes, curry, ducks, stews, wild food, Wild Game

Reader Interactions

Comments

  1. Hank Shaw says

    December 26, 2016 at 1:09 pm

    Cynthia: Added raw.

  2. John says

    March 6, 2017 at 5:27 pm

    I’m drooling while reading this. I have my ingredient list ready for the store. I’ll be trying it with goose. One question I had…how are leftovers? I’ll be eating this batch solo while the family is out of town, so I want to be able to reheat in a pot over the next few days.

    Thanks for sharing this!

  3. Mitch says

    June 10, 2017 at 10:58 am

    One thing about goose curry, the leftovers are ever better than the dinner. On an annual fall trip to the Canadian prairies, provisions for goose curry is a must. I think everyone enjoys it more when we come in after the morning afield and reheat it for lunch. There are never any leftovers left over.

    Mitch

  4. Lindsay says

    December 6, 2017 at 2:41 pm


    Is the duck supposed to be cooked through when done? I’m not seeing the juices like the recipe says. Other than that – this is so delicious.

  5. Roy says

    January 31, 2019 at 7:13 am


    I just made this recipe the other night. It was extremely satisfying; it was at least as good as I would expect to eat in a restaurant, which always makes trying something new worth chancing. The recipe was easy, and the ingredients were not obscure or onerous to gather. Your recipes are consistently high-caliber. Another homerun, Hank. Thanks!

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • About
  • Classes & Events
  • Tutorials
  • Podcast
  • Charcuterie
  • Wild Game
  • Fish
  • Foraging
  • Privacy

© 2019 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward