Thai red duck with sticky pineapple rice

Thai red duck with sticky pineapple rice

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(7 ratings)

Prep: 20 mins Cook: 15 mins plus marinating and steaming


Serves 2

Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal500
  • fat9g
  • saturates4g
  • carbs63g
  • sugars10g
  • fibre7g
  • protein37g
  • salt0.6g
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  • 2 duck breasts, skin removed and discarded
  • 1 tbsp Thai red curry paste
  • zest and juice 1 lime, plus extra wedges to serve



    The same shape, but smaller than…

  • 140g jasmine rice
  • 125ml light coconut milk, from a can
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 140g frozen peas
  • 50g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • ½ red onion, diced
  • 100g fresh pineapple, cubed



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 red chilli, deseeded and finely chopped
  • ¼ small pack coriander, stalks finely chopped, leaves roughly chopped


  1. Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.

  2. Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.

  3. Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

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Comments, questions and tips

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Hayley IdwvkQw. cart f a fhyqqpCorbett.'s picture
Hayley IdwvkQw....
10th Jan, 2020
Followed the recipe to the letter and was gorgeous!! Will be doing it again :)
Emily Russell's picture
Emily Russell
15th Mar, 2018
The flavors of this recipe sounded delicious, but this recipe is very poorly written. Following the recipe exactly will result in seriously undercooked rice. The amount of water + coconut milk isn't enough to cook the rice, and the timing is totally off as well. Pouring boiling water over the onion is ill-advised in my opinion, adding it directly to (cooked) rice would've heated it through well enough. The level of heat you need to cook the duck through with only two minutes per side will burn the marinade. Following these instructions resulted in the outside being burnt and the inside being raw. I would recommend slicing the duck breast in half before pounding it out to avoid this. That said, the flavors sound delicious and I'll use them as an inspiration for my own recipe in the future - one star for that :)
21st Jan, 2018
Very tasty and unusual! I followed the recipe to the letter, and it was great! The only comment I would say is that the rice was a little underdone, and ‘nutty’. Next time I’ll maybe put a little more water in, and cook for 8 minutes initially, then a low heat for 5 minutes, before turning off the heat for the last 5. The hot water through the onion and bean sprouts is purely to heat them through, before adding to the rice. I chopped my red onion finely, and put them in a sieve with the bean sprouts, before pouring the boiling water over them. They were perfect! I believe the rice would make a great cold salad in the summer, with extra chilli...
2nd Oct, 2016
Awful. Boiling water over chopped onion is never a good move. I saved it by doing my own thing
27th Dec, 2015
This was delicious. I followed the recipient exactly except the grocer was out of bean sprouts, I substituted jullianned runner beans instead!
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