|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Duck breast with red curry-infused jasmine rice

by
Food Urchin
Duck breast with red curry-infused jasmine rice

PT1H30M

Share recipe

Ingredients

print recipe
shopping List
print recipe
shopping List

Equipment

  • Blender

Method

print method
1
To begin, lightly dust the duck breasts with the Thai 7-Spice and leave to marinate for an hour in the fridge
2
Meanwhile, make the curry paste by simply placing all the ingredients (apart from the coriander leaves) in a blender. Blitz to a rough and ready paste. Place in a bowl or jar and cover (you may have some left over, so a jar might be preferable)
3
For the crispy shallots, pour the oil into a saucepan and place over a high heat. When the hot is oil (not smoking though) throw in the shallot rounds. They will bubble up immediately and the key here is to keep a close eye on proceedings. As they bubble, the water will evaporate and the bubbling will slowly begin to die down after about 8 minutes or so, when the shallots will begin to become golden and crisp. Don’t let them go too far, or they will burn. Scoop out with a slotted spoon and allow to drain and cool on kitchen paper. These can now be stored in an airtight container
4
Remove the duck breasts from the fridge and allow to come up to room temperature
5
Preheat the oven to 180°C/gas mark 4
6
Place the duck breasts skin-side down in a cold frying pan then place over a medium to high heat. This method helps to slowly render the fat out of the duck, crisping up the skin beautifully. After 5 minutes, flip the breasts and place in the oven to finish cooking – 10–12 minutes is good for medium, 15 minutes for well done. Once the duck breasts are ready, leave to rest in a warm spot for another 10 minutes
7
While the duck is cooking, prepare the rice by heating a wide saucepan or wok on the hob over a high heat. Add a generous splash of oil and then 4 tablespoons of the red curry paste. Or a bit more if you like things spicy. Less if you don’t. Stir briskly for a good couple of minutes, to cook the paste out
8
Add the rice and stir to toast for 1 minute. Add the coconut milk and 100ml of water and cover with a lid. Cook until the rice is tender and the liquid has been absorbed, then stir through the white parts of the spring onions. Remove from the heat and stir through the diced mango
9
To serve, slice the rested duck breasts evenly. Divide the rice between plates, place the duck breasts on top and garnish with the crispy shallots. Chop some of the reserved coriander leaves, sprinkle over and serve
Share recipe
Food Urchin Profile Picture
Food Urchin

Danny is a food adventurer, home grower, supper club host and writer of the entertaining and quirky epicurean blog, Food Urchin.

You may also like

Duck breast recipes
Recipe Collection
Duck with vodka cherry sauce
by Ren Behan
Crispy duck lettuce wraps
by Karen Burns-Booth
Vietnamese-spiced smoked duck breast
by Nazima Pathan
Crab jollof rice
by Jeremy Chan
Jasmine rice ice cream with dulce de leche and wasabi
by Tom Anglesea
Sous vide duck
Recipe Collection
Mango
Recipe Collection
Dinner party
Recipe Collection
Vegan nasi goreng
by David and Charlotte Bailey

NAVIGATE

© Great British Chefs 2021