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Seared Duck Breast with Thai Red Curry and Jasmine Rice

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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.

Ingredients

  • 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

Instructions

  1. Score and season the duck: Lightly score the skin in a crosshatch pattern, then season with salt and pepper.
  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.
  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.
  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.
  5. Assemble the dish: Slice duck, stir into curry (or arrange on top), and serve over jasmine rice. Garnish with Thai basil or cilantro.

Notes

  • Tropical twist: Add pineapple cubes to curry—creates a sweet-savory balance.
  • 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: 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.

Nutrition

Keywords: duck breast, Thai curry, red curry, jasmine rice, crispy duck, coconut milk, Thai basil, pineapple

Find it online: https://yumcove.com/seared-duck-breast-with-thai-red-curry-and-jasmine-rice/