French bean & duck Thai curry

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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1. Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off - this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.
2. While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
3. Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.

Per serving

638 kcalories, protein 28g, carbohydrate 11g, fat 57 g, saturated fat 26g, fibre 2g, salt 2.32 g

Latest comments and suggestions

• Naomibrook

  19 May 2008

  Naomibrook rated and commented on this recipe

  

  WOW! this dish was AMAZING! one of the most delicious things i've ever eaten!!!

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• suzywoosey

  22 May 2008

  suzywoosey rated and commented on this recipe

  

  My husband wasn't sure about the combination of duck with a thai curry - but was pleasantly surprised. We both loved it!

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• Sarah

  13 June 2008

  Sarah rated and commented on this recipe

  

  First time I've ever cooked duck and this was easy to cook and divine to eat!

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• katyrouth

  04 July 2008

  katyrouth rated and commented on this recipe

  

  I used (cheaper) duck legs to make this, which I roasted beforehand and then removed the meat from the bones. A really interesting thai curry, something different to the usual chicken!

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• fisher

  08 July 2008

  fisher commented on this recipe

  One of the best ways to both cook and eat duck, it was fantastic!!

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• Pewtersfood

  02 August 2008

  Pewtersfood commented on this recipe

  simply scrumptious !

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• Shadow

  01 September 2008

  Shadow commented on this recipe

  Excellent recipe, but I used all coconut milk instead of the water and it made a slightly thicker, creamier curry. Trisha

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Ingredients

• 3-4 duck breasts , about 700g/1lb 9oz in total
• 6 tbsp green Thai curry paste
• 1 tbsp light brown sugar
• 400ml can coconut milk
• 2 tbsp fish sauce
• juice 2 limes
• 6 kaffir lime leaves , 3 left whole and 3 finely shredded
• 200g French beans , trimmed
• 2 handfuls bean sprouts
• handful coriander leaves
• 1 red chilli , deseeded and sliced (optional)

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 45 mins

Ingredients

• 3-4 duck breasts , about 700g/1lb 9oz in total
• 6 tbsp green Thai curry paste
• 1 tbsp light brown sugar
• 400ml can coconut milk
• 2 tbsp fish sauce
• juice 2 limes
• 6 kaffir lime leaves , 3 left whole and 3 finely shredded
• 200g French beans , trimmed
• 2 handfuls bean sprouts
• handful coriander leaves
• 1 red chilli , deseeded and sliced (optional)

Per serving

638 kcalories, protein 28g, carbohydrate 11g, fat 57 g, saturated fat 26g, fibre 2g, salt 2.32 g

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