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One-pan fragrant duck & vegetable curry in a wok

One-pan fragrant duck & vegetable curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try something different for dinner with our flavourful one-pan curry. The lovely richness of the duck is balanced by the veg

  • Gluten-free
Nutrition: Per serving
high infibre8g


  • 2 duck breasts
  • 2 tsp light brown soft sugar
  • 3 tbsp red Thai or massaman curry paste
  • 2 tsp fish sauce
  • 1 aubergine, trimmed and cut into wedges
  • 500g small potatoes, halved
  • 400g can coconut milk
  • 2 lime leaves (optional)
  • 200g green beans, trimmed and halved
  • ½ lime, juiced
  • sliced red chillies, coriander leaves and roasted peanuts or cashews, roughly chopped, to serve
  • cooked rice, to serve


  • STEP 1

    Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.

  • STEP 2

    With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.

  • STEP 3

    Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.


Duck has a reputation for being fatty, but the actual meat is very lean. For leaner duck breasts, simply remove the layer of fat from the meat. What you’ll be left with is a fat-free duck fillet that looks a bit like (and can be treated like) venison. If you want to use the leaner version in this recipe, fry the sugar, curry paste and fish sauce in a splash of oil, then simply slice the raw duck breast and add it to the curry in step 3.

Recipe from Good Food magazine, May 2021

Goes well with


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A star rating of 3.8 out of 5.4 ratings

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