Duck Red Curry

Serves 4-6
  • Steps
  • Ingredients


  • Preheat oven to 220C.
  • To make the Duck Stock, place the duck bones into a deep, flameproof roasting dish and roast until browned, about 30 minutes.
  • Remove from the oven and deglaze the pan with the water. Scrape the base of the pan then transfer bones and liquid to a pressure cooker. Seal and cook under high pressure for 30 minutes. Pass through a lined sieve and season with salt.
  • For the Red Curry Paste, hydrate the dried red chillies in boiling water for 30 minutes. Drain and reserve water.
  • Place the hydrated chillies along with the remaining ingredients, except oil, into a high speed blender. Blend together while gradually adding 2-3 tablespoons of olive oil to help the paste come together. Gradually add the reserved chilli water, one tablespoon at a time until the paste resembles thick peanut butter.
  • Place the curry paste in a medium frypan and cook over medium heat until lightly caramelised. Remove from the heat and set aside.
  • For the Duck Portions, pat skin of duck thighs and drumsticks dry then drizzle with oil and season, along with breast skin, with salt. Set breasts aside, skin side up in the fridge until ready to cook.
  • Heat a large frypan over medium high heat. Add the thighs and drumsticks and sear until browned. Transfer to a pressure cooker along with remaining ingredients, except breasts. Seal pressure cooker and cook under high pressure for 25 minutes. Release the steam and allow duck to rest in the liquid.
  • Meanwhile, pat the duck breasts dry with paper towel. Season with salt and place into a cold ovenproof frypan. Cook until skin is well rendered, about 10 minutes, spooning fan from pan regularly. Turn duck in the pan and seal the flesh then transfer to a baking tray. Bake in the oven, skin side up, for 2-5 minutes until internal temperature reaches 49C. Remove from the oven and set aside.
  • For the Curry Sauce, place olive oil into a large frypan over medium heat. Fry the shallots for 5 minutes then add garlic and cook until lightly golden. Add the Red Curry Paste and fry until caramelised and aromatic.
  • Add coconut milk, coconut cream, Duck Stock and milk. Bring to a boil then reduce the heat and simmer for 10 minutes. Add bamboo shoots, fish sauce and sugar and simmer until sauce has thickened, about 15 -20 minutes. 10 minutes before serving, add the capsicum and simmer until soft. Just before serving, stir through Thai basil leaves and lime juice. Remove from the heat and season to taste.
  • To serve, place the Marylands into serving bowls. Spoon Curry Sauce over the top and add slices of duck breast.

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