Seared Duck Breast with Thai Red Curry and Jasmine Rice

Juicy, pan-seared duck breast with crisp skin is served atop a rich, aromatic Thai red curry sauce and fragrant jasmine rice for a restaurant-quality meal at home.

Why You’ll Love This Recipe

• Flavor-packed—crispy duck skin meets creamy, spicy red curry sauce.

• Efficient cooking—ready in about 30 minutes, with hands-off resting time.

• Versatile—customizable with vegetables or pineapple additions for added sweetness.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Duck breasts, skin-on

• Thai red curry paste

• Coconut milk

• Garlic and ginger

• Fish sauce and/or palm sugar

• Optional: pineapple chunks or cherry tomatoes

• Jasmine rice, cooked

• Garnish: Thai basil or cilantro

directions

1. Score and season the duck: Lightly score the skin in a crosshatch pattern, then season with salt and pepper. mythaicurry.com+9recipetineats.com+9recipearce.com+9thepioneerwoman.comjuliasalbum.comjuliasalbum.com+4honest-food.net+4thepioneerwoman.com+4reddit.com+2maejum.com+2honest-food.net+2maejum.com+6duckchar.com+6realsimple.com+6

2. Sear the duck: Start skin-side down in a cold pan—no added oil—to slowly render fat and crisp the skin. Cook 8–10 min over medium-low, spooning off excess fat. recipetineats.com+1bonappetit.com+1

3. Finish and rest: Flip duck, briefly sear flesh side (~1 min), then roast in a 180 °C oven for 6–8 min (medium rare) to 10 min (medium) until internal temp hits ~60 °C (140 °F). Rest uncovered 5 min. bonappetit.com+5recipetineats.com+5shershegrows.com+5

4. Make the curry: Meanwhile, sauté garlic and ginger (±lemongrass) briefly, stir in curry paste, then add coconut milk. Simmer, stirring, for ~10 min. Add fish sauce, palm sugar, pineapple or tomatoes. recipearce.com+3honest-food.net+3shershegrows.com+3

5. Assemble the dish: Slice duck, stir into curry (or arrange on top), and serve over jasmine rice. Garnish with Thai basil or cilantro.

Servings and timing

• Serves: 2

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Tropical twist: Add pineapple cubes to curry—creates a sweet-savory balance. recipearce.com+3reddit.com+3shershegrows.com+3seriouseats.com+4maejum.com+4reddit.com+4recipearce.com

• Veggie addition: Stir in baby corn, sugar snap peas, or cherry tomatoes near the end.

• Alternate proteins: Use skin-on chicken thighs or pork belly for different textures.

• Spicy level: Increase or reduce curry paste to taste; garnish with fresh chilies for heat.

storage/reheating

• Store: Keep duck and curry sauce separately in airtight containers, refrigerate up to 3 days.

• Reheat: Warm sauce gently on stovetop. Slice duck and add to hot curry just before serving to keep skin crisp.

FAQs

Can I make this ahead of time?

Yes—sear and roast duck ahead, refrigerate, and reheat gently in curry when ready to eat.

 What internal temperature should duck reach?

Medium rare: ~54–60 °C (130–140 °F); medium: ~60–65 °C (140–150 °F) recipetineats.com.

 Is scoring the skin essential?

Yes—it allows excess fat to render and helps the skin crisp up evenly. shershegrows.com+5duckchar.com+5realsimple.com+5

 What if I prefer well-done duck?

Extend oven time to reach ~68 °C (155 °F); note texture will be firmer but still flavorful.

 Can I use store-bought curry paste?

Absolutely—just sauté it well with aromatics to unlock its full flavor.

 What rice is best with this dish?

Steamed jasmine rice is ideal—it complements the curry’s richness with its fragrant, fluffy texture.

 Can I freeze leftovers?

You can freeze the curry sauce (not duck) in portions for up to 3 months. Thaw before reheating.

 How spicy will this curry be?

Moderate heat by default; adjust curry paste and optional chilies based on preference.

 What other grains can I serve with it?

Coconut rice, brown rice, or quinoa also pair well for variety.

Print

 Do I need Thai basil?

While traditional, cilantro or regular basil work fine as alternatives.

Conclusion

This Seared Duck Breast with Thai Red Curry and Jasmine Rice blends crispy-skinned duck with a rich, aromatic curry sauce for a dish that’s equal parts indulgent and simple. Ready in just 30 minutes, it’s perfect for a cozy weeknight dinner or an elegant weekend treat. Shall I move on to the next recipe?