Receita Solta

Thai Red Curry Roast Duck: Royal Banquet

Discover the richness and authentic aroma of Thai cuisine beyond Pad Thai with this sublime recipe.

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Equipe Receita Solta

Thai Red Curry Roast Duck: Royal Banquet
Prep Time25 min
Cook Time45 min
Servings4 servings
DifficultyMedium
Calories680 kcal

Resumo para quem tem pressa

"Succulent seared duck breasts with crispy golden skin combined with classic Thai red curry with coconut milk. The balanced sauce brings fresh pineapple, cherry tomatoes, bamboo shoots, and the citrus perfume of kaffir lime."

This recipe for Peking Duck in Thai Red Curry, inspired by the flavors of the Bangkok Supper Club, offers a deep gastronomic experience, combining the juiciness of the duck with the aromatic complexity of a vibrant Thai curry. Perfect for impressing and exploring new culinary horizons, it redefines what a special Thai dish is.

O Que Você Precisa Saber

- The diamond pattern on the skin drains excess subcutaneous fat without drying out the duck breast meat. - The oil separating from the coconut milk when sautéing the curry paste releases authentic Thai cooking aromas. - Fresh pineapple and tomatoes provide the acidic sweetness that counterbalances the intense spiciness of the red paste.

Ingredients

Ingredients For the Curry Glazed Duck

  • 2 units (about 300g each), with skin Duck Breast
  • 1 teaspoon Sal Marinho
  • 1/2 teaspoon Freshly ground black pepper
  • 4 tablespoons Thai Red Curry Paste
  • 800 ml (2 cans) Full-fat Coconut Milk
  • 150 ml Water or Chicken Broth
  • 2-3 tablespoons Fish Sauce (Nam Pla)
  • 1-2 tablespoons, grated (or brown sugar) Palm Sugar
  • 4-5 leaves, torn in half Kaffir Lime leaves
  • 150 g, sliced and drained Canned Bamboo Shoots
  • 1 cup, halved Cherry Tomatoes
  • 1 cup, in small pieces Fresh Pineapple
  • 1/2 cup of fresh leaves Thai Basil (Horapha)
  • 1-2 units, sliced (optional) Fresh Red Chili Pepper
  • 1 tablespoon Vegetable Oil

Instructions

Instructions: Detailed Step by Step

1

Prepare the Duck: Start by drying the duck breasts with paper towels. Make diagonal cuts in the skin, without reaching the meat, forming a diamond pattern. Season generously with salt and pepper on both sides.

2

Sele o Pato: Aqueça uma frigideira pesada (de ferro fundido é ideal) em fogo médio-alto. Coloque os peitos de pato com a pele para baixo e sele por 8-10 minutos, drenando o excesso de gordura periodicamente. A pele deve ficar dourada e crocante.

3

Finish the Duck in the Oven: Turn the duck breasts skin side up and transfer the skillet to a preheated oven at 180°C. Bake for 10-15 minutes, depending on your preferred doneness (medium-rare is ideal for duck). Remove, cover with aluminum foil, and let rest for 5 minutes.

4

Prepare the Curry Base: In the same skillet (or in a deep pot), add 1 tablespoon of vegetable oil. Add the red curry paste and sauté over medium heat for 2-3 minutes, stirring constantly, until it becomes very aromatic.

5

Add the Coconut Milk: Incorporate the first half of the coconut milk, stirring well to dissolve the curry paste. Let it boil gently, allowing the coconut oil to separate on the surface (this is the professional technique for a rich curry).

6

Build the Flavor: Add the remaining coconut milk, water (or broth), fish sauce, palm sugar, and kaffir lime leaves. Stir well and let the curry boil for 5-7 minutes, allowing the flavors to develop and the sauce to thicken slightly.

7

Add the Vegetables and Fruits: Incorporate the bamboo shoots, cherry tomatoes, and pineapple. Cook for another 3-5 minutes, ensuring the vegetables are heated through and the pineapple releases some of its juice, adding natural sweetness.

8

Slice the Duck and Assemble: Slice the rested duck breasts into thick strips. Distribute the curry on the plates, placing the sliced duck on top. Drizzle with the curry sauce and decorate with fresh Thai basil leaves and red chili slices, if using.

9

Serve Immediately: Serve the Peking Duck in Thai Red Curry hot, accompanied by steamed jasmine rice.

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Chef Tips

- Comece a selar os peitos de pato com a frigideira fria para que a gordura derreta lentamente antes de dourar. - Rasgue as folhas de kaffir lime ao meio retirando o talo central para liberar os óleos essenciais no caldo. - Fatie o pato contra as fibras e adicione as fatias sobre o prato apenas ao servir para manter a pele crocante.

Variations

- Versão com lichia: substitua metade do abacaxi por lichias frescas ou em conserva escorridas para doçura floral. - Versão com berinjela tailandesa: adicione mini berinjelas cortadas em quartos para cozinhar no caldo de curry. - Versão picante extrema: acrescente duas pimentas dedo-de-moça vermelhas fatiadas com as sementes na fervura do molho.

Substitutions

- The duck breasts can be replaced by grilled boneless chicken thighs with crispy skin. - Palm sugar can be substituted with dark brown sugar or crushed demerara sugar in the same proportion. - The kaffir lime leaves can be replaced by fine zest of fresh Tahitian lime peel.

How to Store

Store the curry sauce and sliced duck in separate closed containers in the refrigerator for up to 3 days. Reheat the curry in a pan over low heat and quickly brown the duck slices in a dry skillet to reactivate the skin.

Can You Freeze It?

Curry sauce with coconut milk freezes well for up to 2 months in an airtight container. As fresh fruits and bamboo shoots lose their firmness, add new pieces when boiling the thawed sauce.

What to Serve With

Serve accompanied by steamed fragrant jasmine rice, toasted roti bread, or fresh cucumber and herb salad.

Frequently Asked Questions

What is the ideal doneness for duck breast?

The duck breast should be served medium-rare, with a pink interior and an internal temperature of 57°C to 60°C.

What to do with the fat drained during duck searing?

Store the strained fat in a glass jar in the refrigerator; it is excellent for roasting golden rustic potatoes.

Why should the duck rest before being sliced?

The 5-minute rest allows the meat juices to redistribute, preventing them from running on the cutting board.

What is Thai basil and can I use common basil?

The Thai basil (horapha) has a characteristic aniseed flavor; common basil can be used with an extra touch of aroma.

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