Duck Breast with Red Curry Rice Recipe

Duck breast with red curry-infused jasmine rice

Main
easy
4
1 hour 30 minutes

PT1H30M

This stunning dish is comprised of jasmine rice cooked in a homemade Thai red curry paste and coconut milk, so that the grains soak up all of that beautiful aromatic spice. Mixed with sweet diced mango, perfectly cooked marinated duck breast and crispy shallots, this is a dish to remember.

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Ingredients

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Duck breast
4 duck breasts
2 tbsp of Thai 7 spice seasoning
Crispy shallots
5 banana shallots, peeled and chopped into fine rounds
100ml of oil
Red curry paste
10 dried Thai red chillies, or 5 fresh bird's eye red chillies
5 banana shallots, peeled and roughly chopped
5 garlic cloves, peeled and roughly chopped
2 lemongrass sticks, roughly chopped
1 knob of ginger, thumb-sized, peeled and roughly chopped
1 bunch of coriander, small, leaves and stalks separated
1 slice of kaffir lime peel, or 2 slices of regular lime
1 tsp shrimp paste
1 tsp ground cumin
freshly ground black pepper
To cook the rice
250g of jasmine rice
5 spring onions, white parts chopped into small rounds, green parts shredded
400ml of coconut milk
100ml of water
1 large mango, peeled and diced

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Method

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To begin, lightly dust the duck breasts with the Thai 7-Spice and leave to marinate for an hour in the fridge

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)

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

Remove the duck breasts from the fridge and allow to come up to room temperature

Preheat the oven to 180°C/gas mark 4

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

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

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

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