Pan-Seared Duck Breast with Red Curry Jasmine Rice
Thai-spiced duck breasts with crispy skin served over coconut-infused jasmine rice cooked with red curry paste, topped with fried shallots and fresh mango. The duck is seared skin-side down to render fat, then finished in the oven for a tender, medium-rare center, while the fragrant rice absorbs curry flavor and sweetness from diced mango.
Ingredients
- 4 duck breasts
- 2 tbsp Thai 7-spice seasoning
- 7 tbsp oil
- 5 banana shallots, peeled and chopped into fine rounds
- 10 dried Thai red chilliesfresh bird's eye red chillies1:2heat
adjusts heat intensity
- 5 banana shallots, peeled and roughly chopped
- 5 garlic cloves, peeled and roughly chopped
- 2 lemongrass sticks, roughly chopped
- 1 knob ginger, thumb-sized, peeled and roughly chopped
- 1 bunch coriander, small, leaves and stalks separated
- 1 slice kaffir lime peelregular lime peel1:2citrus
slightly different aromatic profile
- 1 tsp shrimp pastefish sauce1 tsp
- 1 tsp ground cumin
- black pepper, freshly ground
- 1 ¼ cups jasmine rice
- 5 green onions, white parts chopped into small rounds, green parts shredded
- 1 ¾ cups coconut milk
- 7 tbsp water
- 1 large mango, peeled and diced
Instructions
- 1
Dust duck breasts with Thai 7-spice seasoning and refrigerate for one hour.
- 2
Make red curry paste by blending dried chillies, shallots, garlic, lemongrass, ginger, coriander stalks, lime peel, shrimp paste, cumin, and black pepper until rough.
- 3
Heat oil in a saucepan over high heat. Add shallot rounds and fry, watching closely, until golden and crisp after about 8 minutes. Drain on kitchen paper and store in an airtight container.
- 4
Remove duck from fridge and bring to room temperature.
- 5
Preheat oven to 350°F.
- 6
Place duck breasts skin-side down in a cold frying pan and heat over medium-high. After 5 minutes, flip and transfer to the oven for 10-12 minutes for medium or 15 minutes for well done.
- 7
While duck cooks, heat oil in a wide saucepan or wok over high heat. Add curry paste and stir briskly for a couple of minutes.
- 8
Add rice and toast for 1 minute, stirring. Pour in coconut milk and water, cover, and cook until rice is tender and liquid absorbs.
- 9
Stir white parts of green onions into rice, then remove from heat and stir through diced mango.
- 10
Rest cooked duck breasts in a warm spot for 10 minutes.
- 11
Slice duck breasts and divide rice between plates. Top with duck, crispy shallots, and coriander leaves.
Tips
Watch shallots closely during frying to prevent burning; they will bubble vigorously then calm down as water evaporates.
Rendering the duck skin slowly in a cold pan creates crispness without burning.
Adjust curry paste quantity to taste preference when cooking the rice.
Crispy shallots can be made ahead and stored in an airtight container.
Good to Know
Crispy shallots store in an airtight container at room temperature for several days. Red curry paste keeps refrigerated in a jar for up to one week.
Red curry paste can be made one day ahead. Shallots can be fried several hours in advance and stored in an airtight container. Duck breasts can be seasoned and refrigerated up to one hour before cooking.
Slice rested duck breasts and place atop divided portions of curry rice. Garnish with crispy shallots and fresh coriander leaves. Serve immediately while duck and rice are warm.
Common Mistakes
Do not let shallots fry beyond golden stage to avoid burning.
Do not skip the resting period for duck to avoid tough, dry meat.
Do not cover the rice pot until liquid is added to avoid uneven cooking.
Do not overcook duck if medium is preferred; check at 10 minutes.
Substitutions
adjusts heat intensity
slightly different aromatic profile