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One-pan fragrant duck & vegetable curry

One-pan fragrant duck & vegetable curry in a wok

One-pan fragrant duck & vegetable curry

Name: One-pan fragrant duck & vegetable curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 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

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 3.8 out of 5.12 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal573
fat41g
saturates22g
carbs27g
sugars9g
fibre8g

high
protein20g
salt1.2g

Method

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.

RECIPE TIPS

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

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A star rating of 3.8 out of 5.12 ratings

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