Mango Curry Duck
Boneless duck breast is a wonderful choice for a fragrant Thai red curry flavored with kaffir lime, pungent basil and ripe mango. Serve with steamed jasmine rice and a light cucumber salad to complete the meal.
Mango Curry Duck
- 2 boneless duck breasts
- 1 tablespoon virgin coconut or vegetable oil
- 1 clove garlic, crushed
- 1 red bell pepper, sliced into thin strips
- 1 cup coconut milk
- 1-1/2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 teaspoons kaffir lime leaves, finely chopped
- Juice and zest of 1 lime
- 2 teaspoons scallions, thinly sliced
- 2 ripe mangoes, diced
- 1 tablespoon fresh basil leaves, thinly sliced
Remove any skin and excess fat from the duck breasts and slice them into 1/4-inch thick slices.
Heat the coconut oil in a large skillet over medium-high heat. Add the duck in a single layer and sear for 30 seconds on each side. Transfer to a plate and set aside.
Lower the heat to medium and add the garlic and red pepper slices. Sauté until garlic is fragrant and the red pepper begins to soften, about 1 minute.
Add the coconut milk, red curry paste, fish sauce, sugar, kaffir lime leaves, lime juice and zest. Simmer until the mixture begins to thicken, about 7 or 8 minutes. Return the duck to the pan and simmer for another 2 or 3 minutes or until it reaches desired doneness. Stir in the scallions, mangoes and basil and remove from the heat. Serve with steamed jasmine rice.
Makes 2 to 3 servings
Try to use Thai basil in this dish. It is more pungent and peppery than regular Italian basil, but if it's not available, don't hesitate to use the more common variety ~ it will still provide the right flavor.
This recipe would also be delicious made with boneless pork or chicken thighs.