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Crispy Duck Red Curry

Name: Crispy Duck Red Curry
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 4 duck breasts, skin on; 1 tsp fine sea salt; 3 tbsp gluten-free red curry paste; 400 ml coconut milk; 250 ml gluten-free chicken stock; 250 g cherry tomatoes, some halved; 200 g lychees, drained; 180 g green beans, cut into varied lengths; 1 tbsp gluten-free fish sauce; 1 tbsp lime juice; 1 cup Thai basil leaves

Rosy duck breast with crackling skin over a sharp red curry of coconut, tomato, lychee and Thai basil. Rich, fragrant and unapologetically special.

Prep15 mins

Cook30 mins

Serves4

DifficultyEasy

Start cooking ↓

Crisp irregular slices of duck breast in red curry with lychee tomato and Thai basil — **TooGut pick**Flexible, practical, genuinely delicious.

Duck skin needs a cold pan so the fat renders before the meat overcooks. The curry is made separately, then the duck is sliced by hand and added at the table so its crisp skin stays crisp.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Crispy duck

4 duck breasts, skin on
1 tspfine sea salt

Red curry

3 tbspgluten-free red curry paste
400 mlcoconut milk
250 mlgluten-free chicken stock
250 gcherry tomatoes, some halved
200 glychees, drained
180 ggreen beans, cut into varied lengths
1 tbspgluten-free fish sauce
1 tbsplime juice
1 cupThai basil leaves

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Score without cutting meat

Pat duck dry. Score the skin in uneven shallow diamonds, stopping before the flesh, then season.

Start in a cold pan

Place duck skin-side down in a cold skillet. Set over medium heat and cook for 10 to 14 minutes, pouring off fat as it renders.

Finish and rest

Turn and cook the flesh side for 3 to 5 minutes. Rest duck for 10 minutes before cutting into varied slices.

Make the curry

Fry curry paste in 1 tablespoon duck fat. Add coconut milk and stock, simmer for 8 minutes, then add tomatoes, lychees and beans for another 5 minutes.

Keep the skin above sauce

Season curry with fish sauce and lime. Ladle into bowls, add duck skin-side up and tear over basil.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,760 kJ

Protein41 g

Carbohydrate20 g

Fat45 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Heavy frying pan
✓ Medium saucepan
✓ Sharp knife
✓ Small ladle