Recipe: Red Duck Curry

Wow, this one is a goodie! Pair this easy, weeknight recipe with our 2022 Maitre D’ Cabernet Sauvignon.

View the Recipe video here

INGREDIENTS

• 2 x duck breast
• 2 x tbsp thai red curry paate
• 1 x 400ml/13.5oz of coconut cream
• 1 x tbsp fish sauce
• 1 x tbsp honey
• 1 x lime
• 1 x red chilli

TO SERVE   

• Rice
• Spring onion

PAIRED WITH

• 2022 Maitre D’ Cabernet Sauvignon

RECIPE

1. Begin by cooking your rice to fluffy perfection. Let it simmer away while you prepare the duck and sauce.
2. To prepare the duck, gently separate the breasts from the whole duck, and sprinkle the skin with a generous pinch of salt – this will help it crisp up beautifully.
3. Heat a pan over medium heat and throw in any offcuts you have (or a bit of oil if you don’t have any). Let the fat slowly melt away.
4. Once the fat is rendered, remove the offcuts and place the duck breast skin-side down in the pan. Sear them for about 6 minutes, letting the skin get perfectly crispy and golden.
5. In another pan, add more duck fat (or alternative oil), and fry up two tablespoons of Thai red curry paste until it begins to release incredible aromas.
6. Pour in the coconut cream, stirring it into the curry paste, creating a rich and velvety sauce.
7. Stir in the fish sauce, drizzle of honey, and the zest and juice of the lime.
8. Flip the duck over and cook for another 4-5 minutes, depending on how rare you like your duck.
9. Remove the duck and let it rest, whilst prepping your garnishes by finely slicing a red chilli, basil leaves and a few fresh spring onions.
10. Slice the rested duck breast thinly, then place it on top your cooked rice. Pour over the curry sauce and garnish with red chilli, basil, spring onion and lime quarter.
11. Serve with a glass of Mollydooker Maitre D’ Cabernet Sauvignon!

Recipe by Nick Pearce:View Instagram